Stovetop Mac & Cheese With Mushrooms
Created by TeresaS on March 14, 2019
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #31629
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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