Pasta with Queso and Mushrooms

The New York Times publishes their Food Section on Wednesdays. I browse through them avidly. When a recipe strikes the food bone, scissors do their work and I am left with a collection of printed pieces. My mother and mother-in-law, fervent gatherers of snipped recipes, have passed on that predisposition to me. In today's web world, the younger generation does not favor this time honored collection process. I agree, the web is host to much knowledge. Today. Twenty years from now it might be different. So I live on that assumption. I have folders of clipped recipes, the OCD in me arranging them in category order. And I am pleased to report I use decades old NYT recipes frequently. Definitely more than online ones. The recipe clipping is a die-hard habit, but I'm sure not everyone travels this path. This recipe is one of the more recent NYT Food section gems.

Gigli, a small rippled shell-like pasta is coated with a queso-like cheese sauce and topped with sauteed mushrooms and onions. Nothing fancy, just plain home cooking. A little effort with distinct flavors.

PASTA WITH QUESO AND MUSHROOMS

Adapted from Margaux Laskey's Mac and Queso Fundido

Serves 4

3 cups uncooked Gigli or Rotini Pasta

1 tablespoon Butter

2 tablespoons chopped White Onion

3 Garlic cloves

2 tablespoons Flour

1/2 cup Chicken Stock

1/4 cup Milk

1/4 cup Cream

1 teaspoon Onion Powder

1 teaspoon Paprika

1/2 teaspoon Kosher Salt

1  1/2 cup shredded Mexican Cheeses -mix of Monterey Jack, Asadero, Cheddar

1/4 cup Parmesan or Cotija Cheese

2 tablespoons Olive Oil

2 White Onions

2 cups Cremini Mushrooms

1 teaspoon Tajin powder

1/2 teaspoon Mexican Oregano

1/2 teaspoon Kosher Salt

1/2 teaspoon ground Black Pepper

Parsley 

Chop garlic into small bits. 

Heat butter in a saucepan. 

When it melts add chopped onion and garlic and saute for a few minutes till onion softens. 

Whisk flour into butter and saute for 30 seconds. 

Add chicken stock whisking continuously so there are no lumps and sauce is smooth.

Add milk and cream as well. Whisk till sauce has thickened. 

Whisk onion powder, paprika and salt into sauce. 

Take sauce off the heat and add shredded  cheese and parmesan. Whisk till cheese melts. 

Heat plenty of water in a  large saucepan.

Salt the water. 

When it boils, pour in the pasta and cook according to package directions. Drain pasta, rinse in cool water and keep aside.

Peel and slice onions. 

Clean mushrooms and slice them.

Heat olive oil in a non stick pan. 

Add onions to hot oil and saute till golden brown. 

Add mushroom to onions and saute for 5 minutes or so.

Season mushrooms with Tajin, oregano, salt and pepper. Keep warm over low heat.

Heat cheese sauce and add cooked pasta into hot sauce. Stir gently to mix.

Spoon the pasta onto a wide platter. 

Top with sauteed mushrooms. 

Garnish with parsley and serve hot. 

NOTES

The pasta reheats well the next day. 

If the sauce thickens too much, thin it out with a little milk.

Use any cheese you like if you cannot find the appropriate cheese listed above.

The pasta is soft, creamy, earthy...plain deliciousness. Mexican overtones with an Italian twist.

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