Stovetop Mac & Cheese With Mushrooms

(0)
Write Review
 Add Your Own Photo to this Recipe
6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #31629

March 14, 2019

Categories: Comfort Food, Dinner, Casseroles, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

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

Original recipe yields 6 servings
OK
I've Tried It

Ingredients

Nutritional

  • 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.
Tags : Comfort Food Dinner Side Dishes

Related

Write Review