Stovetop Mac and Cheese

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Salt
  • 1 pound penne pasta
  • 4 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • 1 clove garlic, minced
  • 1 pound white button mushrooms, sliced
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 cups grated fontina cheese
  • 1/2 cup grated Parmesan
  • 6 slices Taleggio cheese
Directions
  • Bring a large pot of water to a boil. Salt the water. Add the pasta and cook according to the package instructions. Drain.

  • In a large skillet, heat the butter, thyme and garlic over medium heat for 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Add the flour and cook 2 to 3 minutes. Whisk in the milk, cream and mustard. Season with salt and pepper. Bring to a low simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon. Stir in the fontina and Parmesan until melted. Add the pasta and toss to coat.

  • Serve in individual bowls with a slice of Taleggio on top.


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    This recipe is featured in:

    The Kitchen