Stovetop Mac and Cheese with Mushrooms
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 812
- Total Fat
- 43
- Saturated Fat
- 26
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 37
- Cholesterol
- 136
- Sodium
- 842
- Total: 40 min
- Active: 40 min
Ingredients
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
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.