Chef Paul’s Wild Mushroom Mac ‘n’ Cheese with Smoked Gouda

Chanterelles are amazing for more than their melt-in-your-mouth golden velvety texture; they are also among the richest sources of vitamin D known.


  • 1 shot olive oil
  • 2 lb elbow macaroni (or another kind of pasta)
  • ½ lb butter
  • 4 oz flour
  • 1 quart half-and-half
  • 3 lb shredded smoked Gouda cheese
  • 2 lb of chanterelle mushrooms that have been sautéed in garlic and butter
  • Salt to taste
  • Ground black pepper to taste


  1. Bring a large pot of salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and set aside.
  2. In another saucepan over medium heat, melt the butter, and stir in the flour.
  3. Add half-and-half and milk and stir often until the sauce mixture reaches 140 degrees.
  4. Stir in the cheese until sauce becomes smooth.
  5. Add macaroni and stir until fully coated with the sauce.
  6. Add chanterelles and stir.