Name: Stovetop Mac and Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
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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Stovetop Mac and Cheese

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