Back a few weeks ago, I blogged about a recipe from a new Gordon Ramsey cookbook I was inspired to purchase. The recipe that hooked me was "Macaroni cheese with Blue Cheese and Mushrooms" and that is exactly what I made this evening. The macaroni I chose was a petite penne pasta and I got it boiling while I heated up a cast iron pan with mushrooms to saute.
While the mushrooms cooked down there was a ham steak simmering in a mustard sauce I concocted on my own. It needed to be used and I wanted to keep it as moist as possible. It was a very unappealing brown sauce and hence was not photographed.
Mushrooms cooked down and browning in the butter.Ground pepper was added to the mushrooms at the end.
Once the pasta was cooked and rinsed 3/4 C of heavy cream and 4 oz of blue cheese were added and warmed till melted and creamy. I had far more pasta than what was called for because it would have left a scant amount in the box if I hadn't cooked it up. I didn't adjust the dairy products and it didn't really seem to matter too much. 
More ground pepper was added before the dish was assembled.
The pasta was put in an oven proof container and topped with the mushrooms and blue cheese. It was put under the broiler for a few minutes till bubbly and golden brown. I almost forgot to take a picture of the finished product but managed a quick one before we sat down and said grace. Next time I will prepare more mushrooms - the rustic taste of the mushrooms and the blue cheese blended nicely. It went ok with the ham steak, but mom and I think a pork tenderloin or a pork chop would go nicely with the creamy blue cheese sauce. A small basket of cherry tomatos accompanied the meal and it was delish! I don't regret buying the book, even if I only like the two recipes I've made out of it so far!
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