Creamy Wild Mushroom Mac and Cheese

Place the dried mushrooms in a heatproof bowl and cover with hot water. Let them soak until cool. Meanwhile, melt about a third of the butter in a frying pan over high heat. Add the sliced chestnut mushrooms, season with salt and pepper, and sauté for 4-5 minutes until tender and browned. Set aside.

Once the dried mushrooms are cool, drain them over a bowl to catch the soaking liquid. Squeeze the mushrooms to remove excess moisture, then roughly chop them. In a large saucepan, melt the remaining butter (reserving a tiny bit to grease the baking dish). Add the chopped rehydrated mushrooms and fry for 2-3 minutes until well browned.

Sprinkle the flour over the mushrooms and stir for 2 minutes to create a paste. Gradually pour in the reserved mushroom soaking liquid, leaving any grit at the bottom of the bowl. Simmer until thickened, then slowly whisk in the milk until smooth. Stir in the mustard, nutmeg, salt, and pepper. Keep the sauce on low-medium heat.

Cook the macaroni in boiling salted water for 2 minutes less than the package instructions. Drain well and return to the pot. Pour the mushroom sauce over the pasta, add the sautéed chestnut mushrooms, all the cheddar, and half of the parmesan. Stir vigorously until thoroughly combined.