|prepping the mushrooms|
|white & green onions|
|cooking the ‘shrooms|
|mac & cheese! mushrooms!|
Please ignore the missing middle pieces. Whoops. This recipe was adapted from a Family Circle recipe-no judgment because when you walk by a magazine that promises 10 types of mac ‘n’ cheese, YOU BUY IT. I liked it because it was a pretty quick and hearty weeknight meal on the cheap. It does call for 1.5 pounds of mushrooms, which is two boxes but I got a good deal. Everything else I had in the pantry-which was under 6 bucks for 8 servings.
Mushroom Mac (adapted from Family Circle Smoky Wild Mushroom Mac)
1 pound pasta shapes (I love bowties)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup diced onions (I used white & green)
1 1/2 pounds mushrooms (I used button & cremini)
1 teaspoon dried thyme
2 cloves garlic, minced
3 tablespoons flour
3 cups skim milk
10 ounces white cheese, shredded (I used havarti & gouda)
1/2 teaspoon salt
1/4 teaspoon pepper
1-Heat oven to 350. Bring a large pot of water to a boil & add pasta. Cook 1 to 2 minutes less than package directions.
2-In a large saucepan, heat 1 tbsp butter and oil over medium heat. Add onions and cook 3 minutes. Stir in mushrooms and thyme, cook another 5 to 7 minutes. Add garlic and cook another 1 or 2 minutes.
3-Add other tbsp butter to pan and when melted, sprinkle in flour and whisk for 2 minutes. Whisk in milk until it comes to a boil. Simmer until thickened, about 3 minutes. Remove from heat and add in cheese, salt, and pepper. Stir in cooked pasta.
4-Pour mixture into a 13 x 9 x 2 pan (trust me, it is that big) and bake for about 17-20 minutes until slightly browned and bubbly.