• 1 ½ pounds crimini mushrooms, sliced 
  • ½ tablespoon olive oil 
  • 1 tablespoon soy sauce 
  • ½ cup white wine or champagne vinegar
  • ¼ cup unsalted butter, plus 1 tablespoon for the mushrooms 
  • ¼ cup all-purpose flour 
  • 4 cups whole cream 
  • ¼ cup white wine 
  • 2 cups grated sharp cheddar cheese 
  • 2 teaspoons Worcestershire sauce  
  • 1 teaspoon Tabasco sauce 
  • 1 tablespoon liquid smoke 
  • Salt and pepper to taste 
  • 1 pound large macaroni, cooked until soft 



  1. In a medium to large sized sauté’ pan, add the olive oil and mushrooms. Cook gently on medium-low heat. The mushrooms will start to release their liquid and shrink in size. Continue to cook, stirring frequently, until there’s very little liquid left. Turn the heat to high and add the soy sauce and white wine vinegar. The mushrooms will absorb these flavors. Set to the side.  
  2. In a medium sized pot melt the butter on medium heat. Once melted, whisk in the flour, and stir for 3-5 minutes.  
  3. Slowly add the cream and white wine and continue to whisk. As the milk heats it will begin to thicken. 
  4. When thick, turn the heat down to low and add the cheddar cheese in 2 parts. Once the cheese has melted add the Tabasco, Worcestershire sauce, liquid smoke, cooked macaroni and the salt and pepper. Fold in the cooked mushrooms to finish or use them as a garnish. Enjoy!