Macaroni Baked With Mushrooms, Ham And Cheese

• 8 Tbsp. (1 stick) unsalted butter (divided), plus unsalted butter for the baking dish
• 1 lb. fresh creminis, quartered
• 1 lb. fresh shiitakes, quartered
• 2 tsp. salt, divided
• 3/4 tsp. freshly ground black pepper, divided
• 2 1/2 c. milk
• 3 Tbsp. unbleached all-purpose flour
• pinch of freshly grated nutmeg
• 10 oz. medium-sharp Cheddar cheese, grated
• 10 oz. Monterey Jack cheese, grated
• 1 lb. imported dried penne rigate or other short, ridged, tubular semolina pasta
• 1/2 lb. smoked ham, well-trimmed and cut into 1/2-inch dice
• 1 (10 oz.) pkg. frozen peas, thawed and drained
• 3 Tbsp. freshly grated Parmesan cheese
• 3 Tbsp. fine dried bread crumbs

1. In a large skillet over medium heat, melt 3 tablespoons of the butter.
2. When it foams, add the cremini and shiitake and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper; cover and cook, tossing and stirring, once or twice, until the mushrooms begin to render their juices, about 5 minutes.
3. Transfer the mushrooms to a strainer set over a bowl.

unsalted butter, fresh creminis, fresh shiitakes, salt, freshly ground black pepper, milk, flour, nutmeg, cheddar cheese, cheese, penne rigate, ham, frozen peas, freshly grated parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280166 (may not work)