Mushroom-Swiss Mac & Cheese

• 1 package (16 ounces) mini penne pasta
• 1/2 pound baby portobello mushrooms, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 5 tablespoons butter
• 1 package (8 ounces) cream cheese, cubed
• 1-1/4 cups whole milk
• 1-1/4 cups half-and-half cream
• 2-1/2 cups shredded Swiss cheese
• 1-1/4 cups grated Parmesan and Romano cheese blend
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 bacon strips, cooked and crumbled
• 1/3 cup panko (Japanese) bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons butter, melted

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.
2. For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
3. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish.
4. Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375u0b0 for 25-30 minutes or until golden brown.

penne pasta, portobello mushrooms, onion, butter, olive oil, garlic, butter, cream cheese, milk, cream, swiss cheese, romano cheese, salt, pepper, bacon, bread crumbs, parsley, butter

Taken from www.tasteofhome.com/recipes/mushroom-swiss-mac-cheese/ (may not work)