Baked Mushroom Mac 'n' Cheese
Courtesy of Mushroom Council 4 Servings • 25 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 4 oz. (about 2 c.) elbow macaroni, uncooked |
| 1 Tbsp. olive oil |
| 1 lb. white button mushrooms, sliced |
| 4 Tbsp. butter |
| 4 Tbsp. all-purpose flour |
| 1 tsp. salt |
| 2 c. milk |
| 1 c. shredded mild cheddar cheese |
| 1 c. shredded mozzarella cheese |
| 1/4 c. fresh breadcrumbs |
Directions:
1. Preheat oven to 350°F. Cook pasta according to pkg. directions.
2. While pasta cooks, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 min. more, until other side is same color.
3. Melt butter in a large saucepan and stir in flour. Cook for a min. or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five min. Remove from heat, whisk in cheeses and stir to melt. Stir in mushrooms and pasta and transfer to three-quart baking dish. Sprinkle with breadcrumbs.
4. Place dish on baking sheet and bake until cheese bubbles around the edges, about 30 min. Remove from oven and let rest for about five min. Serve warm.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
