Angeline Evans’s Macaroni and Cheese with Portabella Mushrooms (or The Art of Perfecting the Béchame

Ingredients

• 31 oz. elbows pasta (whole grain, basic, gluten-free, whatever you like)
• 16 oz. grated cheese, any kind, but at least 3 types (preferably 5) to make it interesting, e.g. extra sharp cheddar, colby jack, mozzarella, etc…
• A few good-sized portabella mushrooms
• 8 tablespoons butter
• 6 tablespoons flour
• 4 to 5 cups of milk (warm in microwave for a few minutes)
• salt and pepper
• parsley (handful, chopped)
• a tiny bit of paprika