Smoky Wild Mushroom Mac

Smoky Wild Mushroom Mac
Servings: 8

Ingredients

  • 1 pound campanelle
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup diced shallots
  • 1 1/2 pounds mixed wild mushrooms (cremini, shiitake and oyster), tough stems removed, sliced
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 10 ounces smoked Gouda, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Make It

1. Heat oven to 350 degrees . Bring a large pot of lightly salted water to boiling. Add campanelle and cook 8 minutes, or about 1 to 2 minutes less than package directions. Drain and set aside.

2. Meanwhile, in a large saucepan, heat 1 tablespoon of the butter and the oil over medium heat. Add shallots and cook 3 minutes. Stir in mushrooms and thyme; cook 5 to 7 minutes. Add garlic and cook another 1 to 2 minutes.

3. Add remaining 1 tablespoon butter to saucepan; when melted, sprinkle in flour, whisking for 2 minutes. Pour in milk, whisking until liquid comes to a boil. Simmer until thickened, about 3 minutes. Remove from heat and stir in cheese, salt and pepper until smooth. Stir in cooked campanelle.

4. Pour mixture into a 13 x 9 x 2-inch baking dish. Bake at 350 degrees for 20 minutes, until lightly browned and bubbly.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 475, Fat, total (g): 19, chol. (mg): 52, sat. fat (g): 10, carb. (g): 56, fiber (g): 3, pro. (g): 22, sodium (mg): 421, Percent Daily Values are based on a 2,000 calorie diet.