Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Stovetop Mac and Cheese with Mushrooms
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 812
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 37 g
- Cholesterol
- 136 mg
- Sodium
- 842 mg
"I like experimenting with different cheeses -- usually whatever bits I have left over from a cheese board. Taleggio is particularly good because it's so rich and creamy," says Katie.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 812
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 37 g
- Cholesterol
- 136 mg
- Sodium
- 842 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, in a large skillet, heat the butter, thyme and garlic over medium heat until the garlic is tender, about 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and pepper.
- Add the flour to the skillet and cook, stirring, 2 to 3 minutes. Whisk in the milk, heavy cream and mustard. Season with salt and pepper. Bring to a low simmer and continue whisking until the mixture thickens enough to coat the back of a spoon, about 3 minutes. Stir in the fontina and Parmesan until melted.
- Add the pasta to the sauce and toss to coat. If the sauce thickens as it sits, toss in a splash of the reserved cooking water. Divide the mac and cheese among bowls and top each with a slice of taleggio.
