Finely Shredded Parmesan Cheese - 6oz - Good & Gather™

Category
Lunch • Dinner • Sides • Meal Prep

Difficulty
Easy

Prep Time
10 minutes

Cook Time
2 hours 30 minutes

Total Time
2 hours 45 minutes

Yield
4 servings

Ingredients
1 C baby bella mushrooms
1 C oyster or shiitake mushrooms
1 tbsp butter
Kosher salt
1 C grated parmesan cheese, divided
½ C grated cheddar cheese
¼ C grated Manchego cheese
¾ C heavy cream
¼ C white wine
1 tsp garlic powder
2 C macaroni pasta
1 Tbsp garlic infused oil
½ C panko breadcrumbs, toasted, for serving
4 Tbsp sliced fresh chives, for serving

Instructions
1. Slice the mushrooms and place inside one of the So Yummy by Bella Slow Cookers with butter and salt. Cook on Low for 2½ hours.
2. Inside the other So Yummy by Bella Slow Cooker, stir together ½ cup parmesan cheese, all the cheddar and Manchego cheeses, the heavy cream, white wine, garlic powder, dash of salt, and dash of pepper. Cover and cook on Low for 1 hour. Stir, return the lid, and cook for another 1½ hours.
3. Meanwhile, bring a pot of well salted water to a boil. Cook the macaroni for 2 minutes. Drain.
4. Add to parboiled macaroni to the slow cooker with the sauce for the last half hour of the sauce cooking time.
5. When done, add the cooked mushrooms into the macaroni, as well as the infused garlic oil. Stir the macaroni gently to incorporate all the ingredients.
6. Divide into warm wide shallow bowls. Top with the remaining ½ cup parmesan cheese and garnish with the breadcrumbs and chopped chives. Enjoy!