Memorializing The Shiitake Mac & Cheese Cupcakes

I only have this recipe in print. I have lost it and found it several times. I am bound and determined to memorialize it forever, or as long as the internet still exists and my account therefore with blogspot. Maybe I should put the paper version in a lock box. It is THAT good! Enjoy.


1/2 lb elbow noodles

olive oil

1 small shallot, minced

1 pound shiitake mushrooms, cleaned, destemed and sliced

4 Tbsp butter + more butter to cupcake pans

2 Tbsp fresh thyme, chopped

1/4 c. flour

2 c. whole milk

2 c. gruyere cheese, grated

1 c. sharp white cheddar cheese, grated

salt and pepper

panko breadcrumbs (less than two cups)



Preheat oven to 375


Boil noodles according to package direction. Drain, toss with a little olive oil to prevent sticking, and set aside.


Saute shallots in olive oil in a large skillet over medium heat until wilted, about one minute. Add mushrooms and saute until browned, about 5 more minutes. Toss with butter, thyme, season with salt and pepper. Set aside in a large mixing bowl.


In small saucepan, warm milk over low heat. In large sauce pan, melt butter, Add flour to the butter and cook for about 2 minutes, stirring continuously until smooth and bubbly. Slowly pour the warm milk into the butter mixture and stir or whisk to combine. Let liquid come to a boil; mixture will start to thicken. Add the grated cheeses and turn off the heat. Stir until the cheese has melted.


Pour the cheese mixture in with the noodles and mix. Fold in mushroom mixture and thyme. Adjust for salt and pepper.


Grease mini cup cake pans with butter. Sprinkle pan liberally with panko and shake pan to adhere the panko to the sides. Dump out extra panko. Spoon mac and cheese into the top of each cupcake mold.


Bake for about 20 minutes, or until edges and top are golden.


Remove from oven, let cool slightly. Flip pan over onto a plate or sheet pan to remove cupcahse. Garnish with fresh thyme if desired.