Mushroom-Swiss Mac & Cheese |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.Dawn Moore, Warren, Pennsylvania Ingredients:
1 package (16 ounces) mini penne pasta |
1/2 pound baby portobello mushrooms, chopped |
1 small onion, finely chopped |
2 tablespoons butter |
1 tablespoon olive oil |
1 garlic clove, minced |
sauce: |
5 tablespoons butter |
1 package (8 ounces) cream cheese, cubed |
1-1/4 cups whole milk |
1-1/4 cups half-and-half cream |
2-1/2 cups (10 ounces) shredded swiss cheese |
1-1/4 cups grated parmesan and romano cheese blend |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 bacon strips, cooked and crumbled |
topping: |
1/3 cup panko (japanese) bread crumbs |
2 tablespoons minced fresh parsley |
2 tablespoons butter, melted |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.
2. For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
3. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-in. x 9-in. baking dish.
4. Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings.
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