Stovetop Mac and Cheese

• Salt
• 1 pound penne pasta
• 4 tablespoons unsalted butter
• 2 teaspoons fresh thyme
• 1 clove garlic, minced
• 1 pound white button mushrooms, sliced
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 cups grated fontina cheese
• 1/2 cup grated Parmesan
• 6 slices Taleggio cheese

1. Bring a large pot of water to a boil.
2. Salt the water.
3. Add the pasta and cook according to the package instructions.
4. Drain.
5. In a large skillet, heat the butter, thyme and garlic over medium heat for 2 minutes.
6. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes.
7. Season generously with salt and freshly ground black pepper.
8. Add the flour and cook 2 to 3 minutes.
9. Whisk in the milk, cream and mustard.
10. Season with salt and pepper.
11. Bring to a low simmer.
12. Continue whisking until the mixture thickens enough to coat the back of a spoon.
13. Stir in the fontina and Parmesan until melted.
14. Add the pasta and toss to coat.
15. Serve in individual bowls with a slice of Taleggio on top.

salt, penne pasta, unsalted butter, thyme, clove garlic, white button mushrooms, freshly ground black pepper, allpurpose, milk, heavy cream, mustard, fontina cheese, parmesan, taleggio cheese

Taken from www.foodnetwork.com/recipes/katie-lee/stovetop-mac-and-cheese.html (may not work)