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Stovetop Mac & Cheese With Mushrooms

Here's how you make Stovetop Mac & Cheese With Mushrooms
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  • Servings: 6
  • Prep: 10m
  • Cook: 30m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound dry penne
  • Sal, for water
  • 4 tablespoons unsalted butter
  • 2 teaspoons thyme, fresh
  • 1 clove garlic, minced
  • 1 pound mushrooms (white button, sliced)
  • Pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 2 cups fontina cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 6 slices (6 ounces) taleggio cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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