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Mushroom-Swiss Mac & Cheese

Mushroom-Swiss Mac & Cheese
Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.—Dawn Moore, Warren, Pennsylvania
8 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

  • 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
  • SAUCE:
  • 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 (10 ounces) 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
  • TOPPING:
  • 1/3 cup panko (Japanese) bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter, melted

Directions

  • 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.
© Taste of Home 2013

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Mushroom-Swiss Mac & Cheese (continued)

Directions (continued)

  • 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.
  • Drain pasta; toss with mushroom mixture and sauce. Transfer to a
  • greased 13-in. x 9-in. baking dish.
  • Combine the bread crumbs, parsley and melted butter; sprinkle over
  • mixture. Bake, uncovered, at 375° for 25-30 minutes or until
  • golden brown. Yield: 8 servings.
Nutrition Facts: 1 cup equals 750 calories, 47 g fat (28 g saturated fat), 143 mg cholesterol, 808 mg sodium, 51 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013