Stovetop Mac and Cheese with Mushrooms

"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.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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Kosher salt

1 pound penne

4 tablespoons unsalted butter 

2 teaspoons fresh thyme 

1 clove garlic, minced 

1 pound white button mushrooms, sliced 

Freshly ground 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 cheese

6 slices taleggio cheese


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
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