- Special Savings
- 16 ounces penne pasta, uncooked
- 1 pound white button mushrooms, quartered
- 12 ounces beer, divided
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 teaspoons mustard
- 1/2 teaspoon salt
- 3 cups milk
- 3 cups shredded sharp cheddar
- 1/4 cup fresh breadcrumbs
Preheat oven to 350 degrees F. Cook pasta according to package directions.
While pasta cooks, saute mushrooms in 1/2 cup beer in a large nonstick skillet. When liquid has evaporated and one side is red-brown, flip mushrooms and cook until other side is same color, about 20 minutes.
Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in mustard and salt, then whisk in milk and remaining beer. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about 5 minutes. Remove from heat, whisk in cheese and stir to melt. Stir in mushrooms and pasta and transfer to flameproof skillet or Dutch oven. Sprinkle with breadcrumbs.
Place skillet or Dutch oven on baking sheet and bake until cheese bubbles around edges, about 30 minutes. Remove from oven, cover and transport to tailgate, wrapped in blanket or large towel. Reheat on a grill or serve slightly warm.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .