Pasta Gratin With Boursin and Mushrooms

• 1 lb penne pasta
• 34 cup coarse fresh breadcrumb (use a rustic-type bread)
• 3 12 cups milk
• 14 cup flour
• 1 12 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 5 ounces boursin cheese, divided in half
• 12 lb sliced fresh mushrooms (use a variety)

1. Preheat oven to 375 degrees.
2. Cook penne pasta according to package instruction to al dente stage.
3. Drain and set aside.
4. Whisk milk, flour, salt and pepper in a medium saucepan.
5. Bring to boil, whisking often.
6. Add half of Boursin cheese, and cook, whisking constantly, until thickened, about 2 minutes.
7. Remove from heat.
8. Coat six 10 oz.
9. gratin dishes with butter.
10. Set on a rimmed baking sheet at least 1" apart.
11. Toss mushroom, pasta and cheese sauce mixture in a large bowl.
12. Divide among prepared gratin dishes.
13. Sprinkle each with bread crumbs and dot with remaining Boursin cheese.
14. Cover each dish with foil.
15. Bake until mushrooms are tender, 25-30 minutes.
16. Remove foil.
17. Bake until breadcrumbs are browned, about 7 minutes more.
18. Transfer to wire rack.
19. Allow to cool for 5 minutes.

penne pasta, fresh breadcrumb, milk, flour, salt, ground black pepper, boursin cheese, mushrooms

Taken from www.food.com/recipe/pasta-gratin-with-boursin-and-mushrooms-212837 (may not work)