Adult Mac and Cheese
Ingredients
The pasta
-
8
ounces
whole-wheat pasta
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
unsalted butter
-
16
ounces
mixed mushrooms (cremini, oyster, or shiitake)
-
1
tablespoon
chopped fresh rosemary
-
½
teaspoon
kosher salt
-
2
tablespoons
all-purpose flour
-
1
cup
whole milk
-
½
teaspoon
coarsely ground black pepper
-
¼
teaspoon
garlic powder
-
⅛
teaspoon
ground nutmeg
-
¾
cup
shredded sharp cheddar cheese
-
¾
cup
shredded fontina cheese
The breadcrumb topping
-
3
tablespoons
unsalted butter
-
¾
cup
whole-wheat Panko breadcrumbs
-
½
cup
grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and place a rack in the upper third.
- Cook the pasta in salted boiling water until al dente, reserving 1 cup of pasta water.
- In a skillet, heat olive oil and butter, then add mushrooms and cook until lightly browned.
- Stir in rosemary and salt, then sprinkle flour and cook for 1 minute.
- Slowly add milk, stirring, and bring to a simmer. Add pepper, garlic powder, and nutmeg.
- Once thickened, stir in cheddar and fontina until melted, then mix in the drained pasta.
- For the topping, melt butter and mix with Panko and Parmesan, then sprinkle over the mac and cheese.
- Bake for about 10 minutes until the topping is golden and the dish is hot and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
467
Total fat
25g
Total carbohydrates
44g
Total protein
21g
Sodium
20mg
Cholesterol
65mg
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