Stovetop mac and cheese with mushrooms

Votes: 1

How to Make Stovetop Mushroom Mac and Cheese

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 16
Calories 305, total fat 16 G., saturated fats 10 G., proteins 14 G., carbohydrates 26 G., fiber 1 G., cholesterol 51 mg, sodium 316 mg, sugar 3 G.

When making mac 'n' cheese, Kathy Lee loves experimenting with different cheeses. She usually uses whatever's left on the cheeseboard. Taleggio is especially good, rich and velvety. But in this recipe, it's not added to the cheese sauce, but rather as a topping when serving, so you can clearly distinguish it and enjoy its texture and flavor pairing with the mushrooms. This mac 'n' cheese requires no baking. Make a sauce of mushrooms, fontina cheese, and Parmesan on the stovetop, stir in the cooked pasta, and serve immediately, topping each serving with a slice of Taleggio.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g penne pasta (feathers)
4 tablespoons unsalted butter
2 teaspoons fresh thyme
1 clove garlic, minced
450 g of mushrooms, thinly sliced
1/4 cup premium flour
2 cups whole milk
0.5 cups heavy cream
1 tbsp Dijon mustard
2 cups grated fontina cheese
0.5 tbsp. grated parmesan
6 slices of taleggio cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, butter, thyme, garlic, champignon mushrooms, premium flour, milk, cream, Dijon mustard, Fontina cheese, Parmesan cheese, Taleggio cheese

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
Meanwhile, heat the butter in a large skillet over medium heat. Add the thyme and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season with salt and pepper.

Add the flour to the skillet and cook, stirring, for 2-3 minutes. Stir in the milk, heavy cream, and mustard. Season with salt and pepper to taste. Bring to a gentle simmer and continue stirring until the sauce thickens and coats the back of a spoon, about 3 minutes. Add the fontina and Parmesan and stir until melted.
Add the pasta to the sauce and toss to coat completely. If the sauce thickens too much, add a little of the pasta cooking water. Divide the mac and cheese among bowls and top with a slice of taleggio.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Comfort food / Main courses / Pasta / Vegetables and mushrooms / Eggs and dairy products / American cuisine

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