Stovetop Mac & Cheese With Mushrooms
Recipe: #31629
March 14, 2019
Categories: Casseroles, Side Dishes, Cheese, Parmesan, Penne, Mushrooms Italian, Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"This is out of the March 2019 Food Network magazine...it's a recipe by Katie Lee..."
Original is 6 servings
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 by Step Method
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
No special items needed.
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