Mini Mac and 'Shrooms

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 pound mezzi rigatoni
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced
  • 4 ounces cremini mushrooms,
  • quartered
  • 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups)
  • 5 ounces pecorino cheese, grated (about 1 1/2 cups)
  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
Directions
  • Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water.

  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper.

  • Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms.

  • 4. Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed.

  • Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture.

  • Photograph by Con Poulos


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes