Wild Mushroom Mac + Cheese

1/2 c Uncooked large elbow macaroni
2 c Milk, room temperature
1/4 c All purpose flour
4 tbs Butter
 
3/4 lb Mixed wild mushrooms (Crimini, Portobello, Shitake, etc)
1 stalk of Leek
1/4 c Dry white wine
1/2 c Parmesean, grated plus more for top of casserole
1 tbs Olive oil
1 tbs butter
pinch of nutmeg
2 tsp Chopped garlic
2 tsp Fresh Thyme
2 tbs butter
Salt & Pepper to taste

Preheat the oven to 350 degrees. In a large pot of boiling, salted water cook the macaroni until al dente, approximately 8-10 minutes. Set aside. 

Meanwhile, in a medium sauté pan, melt butter and 1 tablespoon olive oil over medium high heat. Add mushrooms and season with salt and pepper. Saute mushrooms over medium heat until softened and then add garlic and thyme. When garlic is fragrant, about 30-45 seconds, add white wine and cook until most of the wine is evaporated. Check seasoning and set aside.

To make the sauce, melt remaining butter in a medium pot. Whisk in flour to create a white roux. Cook for a moment and then whisk in the milk, stirring to prevent lumps. Cook until the raw flour taste is gone and the sauce is thickened, about 6-8 minutes. The sauce is thick enough when it coats the back of a spoon. Stir in nutmeg, salt and pepper to taste, Parmesan, mushrooms and macaroni. Stir together and then move to a casserole dish. Top with remaining Parmesan and bake until bubbly, 25-35 minutes.