Mushroom and taleggio macaroni cheese

Method

• 1
  Place dried mushrooms and boiling water in a heatproof bowl. Stand for 10 minutes. Drain, reserving liquid. Coarsely chop mushrooms.
• 2
  Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Drain, return to pan.
• 3
  Meanwhile, melt 50g butter in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute. Whisk in milk until smooth. Cook, stirring, over medium heat until mixture boils and thickens. Season.
• 4
  Meanwhile, heat remaining butter in a large frying pan over high heat. Cook fresh mushrooms and thyme, stirring for 5 minutes or until tender. Add chopped dried mushrooms and toss until heated through.
• 5
  Add white sauce, mushroom mixture, 2/3 of cheese and about 1/3 cup of drained mushroom liquid to the pasta. Toss over low heat until hot. Spoon into a 5-cup ovenproof dish. Toss bread in oil and sprinkle over pasta. Dot with remaining cheese.
• 6
  Cook under a preheated grill for 3-4 minutes or until bread is golden and crispy and the cheese has melted. Serve immediately with mixed leaves.