- 4 ounces (about 2 cups) elbow macaroni, uncooked
- 1 tablespoon olive oil
- 1 pound white button mushrooms, sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 cups milk
- 1 cup shredded mild cheddar
- 1 cup shredded mozzarella
- 1/4 cup fresh breadcrumbs
Preheat oven to 350 degrees F. Cook pasta according to package directions.
While pasta cooks, heat olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Melt butter in a large saucepan and stir in flour. Cook for a minute or 2 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 5 minutes. 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.
Place dish on baking sheet and bake until cheese bubbles around the edges, about 30 minutes. Remove from oven and let rest for about 5 minutes. Serve warm.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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