Stovetop Mac & Cheese With Mushrooms

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"This is out of the March 2019 Food Network's a recipe by Katie Lee..."

Original recipe yields 6 servings


  • Serving Size: 1 (336.3 g)
  • Calories 493.3
  • Total Fat - 31.3 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 94.4 mg
  • Sodium - 861.4 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.8 g
  • Protein - 30 g
  • Calcium - 859.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 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.

Step 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.

Step 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 coast the back of a spoon, about 3 minutes. Stir in the fontina and Parmesan until melted.

Step 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 taeggio.

Tips & Variations

No special items needed.