1 lb macaroni
14 oz white wine, divided
6 oz chicken stock
8 oz smoked gruyere, shredded
16 oz brie, rind removed, cubed
3 Tbsp corn starch
1 Tbsp dried thyme, or 3 Tbsp fresh
7 oz dried figs, coarsely chopped
4 oz sliced shiitake mushrooms
6 oz sliced cremini mushrooms
2 Tbsp butter
8 oz diced ham
Cook macaroni until al dente. Drain and set aside.
Combine figs with 8 oz white wine and cover. Set aside and allow to macerate until ready to use. I had a full day of shopping, so mine were hanging out on the counter for 8 hours.
Toss cheeses with corn starch and set aside.
Combine chicken stock and remaining 6 oz wine in a medium saucepan. Add thyme. Bring to a simmer over medium heat. Slowly incorporate cheeses, melting completely before each new addition.
In the meantime, melt 1/2 the butter in a medium skillet over medium heat. Cook 1/2 the mushrooms until lightly browned. Repeat with remaining mushrooms.
Pour figs and remaining wine into the same saucepan and cook down until wine has evaporated.
Mix macaroni, ham, figs, mushrooms, and cheese sauce. Pour into 9 x 13 baking dish and cover with foil.
Put in cold over. Set temperature to 375*. Once over reaches 375*, bake for 40 minutes.