Perfect Pasta And Cheese

• 2 teaspoons margarine
• 1/2 cup minced shallots
• 2 cups sliced mushrooms
• 1 1/2 cups sliced shiitake mushroom caps (about 4 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 3/4 cup fresh breadcrumbs
• 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/4 cup chopped chives, divided
• 3 1/2 cups uncooked penne (tubular-shaped pasta)

1. Preheat oven to 350u0b0. Prepare Bechamel Sauce; keep warm.
2. Melt margarine in a large nonstick skillet over medium-high heat. Add shallots; saute 1 minute. Stir in mushrooms, salt, pepper, and garlic; saute 3 minutes or until liquid has evaporated. Set aside.
3. Combine breadcrumbs, 1/4 cup cheese, and 1 tablespoon chives. Stir well; set aside. Add 1 3/4 cups cheese to Bechamel Sauce; stir until cheese melts. Cook pasta according to package directions, omitting salt and fat. Drain well; return pasta to pan. Add mushrooms, cheese sauce, and 3 tablespoons chives; stir well.
4. Spoon pasta mixture into a 3-quart casserole; sprinkle with breadcrumb mixture. Bake at 350u0b0 for 30 minutes.

margarine, shallots, mushrooms, shiitake mushroom, salt, pepper, garlic, fresh breadcrumbs, cheddar cheese, chives, penne

Taken from www.myrecipes.com/recipe/perfect-pasta-cheese (may not work)