| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
Topping
- 1/2 C Panko
- 1/4 C Parmesan grated
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Pasta
- Salt
- 1 Lb Penne Pasta
- 3 Tb Olive Oil
- 10 oz Mushrooms assorted varietes
- 2 tsp Fresh Thyme chopped
- 1 Shallot minced
- 3 Tb Unsalted Butter
- 3 Tb Flour
- 4 C Milk
- 1.5 C Gruyere shredded (about 5 oz)
- 1 C Fontina shredded (about 4 oz)
- 1/2 C Parmesan
- 1/4 tsp Black Pepper
- 2 tsp Olive Oil
Ingredients
Topping
Pasta
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Instructions
Topping
- Mix the Panko, Parmesan, salt and pepper in a small bowl. Set aside
Pasta
- Bring a large pot of salted water to a boil and cook the pasta for 10 minutes. Reserve a cup of the pasta water and drain the rest.
- While the pasta cooks heat a Dutch oven over medium-high heat. Add the Olive Oil, mushrooms, Thyme, 1/2 tsp Salt and the Shallots. Cook until softened and beginning to brown. Remove to a plate.
- Preheat your broiler
- Reduce the heat under the Dutch oven to medium. Add the Butter and Flour. Mix to form a paste. Continue stir and cook for another minute. Whisk in the Milk stirring to prevent it sticking. Simmer for 5 minutes. Whisk in the Gruyere, Fontina and Parmesan. Stir to fully incorporate
- Add the Pasta, the reserved Pasta Water, cooked mushroom mixture, 3/4 tsp Salt and pepper. Fold everything together. Top with the breadcrumb mixture and drizzle with olive oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling
- Allow the Mac & cheese to sit for 10 minutes before serving
Recipe Notes
This is one of Giada‘s recipes
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