Erwin Dreschler’s updated rendition of this classic American dish can perform as an entree or side dish.

Ingredients

• 1/2 pound asparagus
• 1/2 pound shiitake mushroom caps, optional
• 2 tablespoons olive oil
• Salt, freshly ground pepper
• 4 cloves garlic, slightly crushed
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/2 stick (1/4 cup) butter
• 1/4 cup flour
• 2 teaspoons kosher salt
• 1/2 teaspoon dry mustard
• 1/8 teaspoon each: ground nutmeg, ground white pepper
• Hot pepper sauce
• 3/4 pound elbow macaroni, prepared according to package directions, drained
• 2 cups shredded Gruyere cheese
• 1/2 cup minced fresh chives or green onions

Instructions

1. Trim asparagus stalks; blanch in lightly salted boiling water 1 minute. Immediately drain; rinse under cold water to stop cooking. Dry asparagus. Cut into 1-inch pieces. Set aside.
2. Slice mushroom caps, if using, into 1/4-inch strips. Heat oil in large skillet over medium heat. Add mushrooms; cook 3 minutes. Season with salt and pepper to taste; set aside.
3. Combine garlic, milk and cream in medium saucepan. Heat mixture to simmer over medium heat. Immediately remove from heat. Cover; steep 30 minutes. Remove garlic.
4. Heat oven to 400°. Melt butter in heavy saucepan over medium heat. Whisk in flour; cook over medium heat 2 minutes. Whisk warm milk mixture into saucepan; whisk constantly until sauce thickens. Add mustard, nutmeg, pepper and hot sauce. Simmer 3 minutes.
5. Combine macaroni, asparagus, mushrooms, sauce, 1 1/2 cups of the cheese and chives in large bowl. Stir well; pour into greased 2 to 2 1/2 quart casserole. Sprinkle with remaining cheese. Bake until bubbly, heated through and browned on top, about 25 minutes.