Stovetop Mac and Cheese

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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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 


  1. Bring a large pot of water to a boil. Salt the water. Add the pasta and cook according to the package instructions. Drain.
  2. 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.
  3. Serve in individual bowls with a slice of Taleggio on top.