Big thanks to Larissa Ione, my vegetarian expert, for this recipe! :heart:
And as a side note, my friend Angie pointed out that photography is not one of my awesome skills. If you want gorgeous pictures of food, see The Pioneer Woman’s blog. It’s definitely her forte and will make you drool. You won’t see pretty pictures of food here. But I will put up photos of what I cook and my camera isn’t the best out there. So there you have it. And Angie….. :neener:
Yesterday I fixed Ziti Pasta with Mushrooms and Sharp Cheddar Cheese. Biker Dude loved it and took some leftovers with him to work today. Yay! I loved it too and I’ll be having some leftovers for lunch today as well. Yummm.
3 tbsp butter or olive oil
1 celery rib, finely chopped
8 oz mushrooms, chopped
2 leeks, white parts only, quartered and sliced thinly
1/4 c. flour
3 c. warmed milk
salt and pepper
1 heaping tblsp mustard
1 pound ziti or macaroni
2 c. grated sharp cheddar (I used 3 cups instead)
1 c fresh bread crumbs
Melt butter in saucepan, add celery, mushrooms, leeks. Cook over med. heat for about 5 min. Stir in flour, cook for 1 min. then quickly whisk in the milk. Simmer 15 min., stirring frequently. Season w/tsp. salt, pepper to taste, and mustard.
Preheat oven to 350. Combine cooked past w/ sauce and cheese, then pour into baking dish, cover w/bread crumbs, bake until bubbling and browned, about 30 mins.
Commencing with ugly pictures now: