Categories: Pasta

Ingredients

• Kosher salt
• 1 lb. penne
• 4 tbsp. unsalted butter
• 2 tsp fresh thyme
• 1 garlic clove, minced
• 1 lb. white button mushrooms, sliced
• Black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp. Dijon
• 2 cups grated fontina cheese
• 1/2 cup grated Parmesan
• 6 slices taleggio cheese

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1 cup cooking water, then drain.

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.

3. Add the flour to the skillet and cook, stirring, 2-3 minutes. Whisk in the milk, heavy cream and Dijon. Season with salt and pepper. Bring to a low simmer and continue whisking until the mixture thickens enough to coat the back of a spoon, about 3 minutes. Stir in the fontina and Parmesan until melted.

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 taleggio.

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