Stovetop Mac & Cheese With Mushrooms
Servings
Prep Time
Cook Time
Ready In
Recipe: #31629
March 14, 2019
Categories: Comfort Food, Dinner, Casseroles, Side Dishes, Dairy, Cheese, Parmesan, Pasta, Penne, Vegetables, Mushrooms, Italian, No Refrigeration, Stove Top, Vegetarian, Kosher Dairy more
"This is out of the March 2019 Food Network magazine...it's a recipe by Katie Lee..."
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.