Description
A comforting mac and cheese dish infused with the rich flavors of Tuscany, featuring earthy mushrooms, creamy cheeses, and aromatic herbs.
Ingredients
Scale
- 1 pound elbow macaroni or pasta of your choice
- 2 cups shredded mozzarella cheese
- 1 cup fontina cheese
- 1 cup grated Parmesan cheese
- 8 ounces cremini or shiitake mushrooms, chopped
- 3 cloves fresh garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- Salt, to taste
- Pepper, to taste
- A pinch of red pepper flakes
- Fresh basil and oregano, for seasoning
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt 2 tablespoons of butter over medium heat. Sauté the mushrooms until golden brown, about 5-7 minutes. Add garlic in the last minute. Set aside.
- In a saucepan, melt the remaining butter over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes. Gradually add milk while whisking, cooking until thickened.
- Remove from heat and stir in mozzarella, fontina, and Parmesan until melted. Season with salt, pepper, and herbs.
- Combine cooked pasta, cheese sauce, and sautéed mushrooms in a large bowl.
- Transfer to a greased baking dish, top with extra cheese and breadcrumbs. Bake at 350°F for 20-25 minutes until golden and bubbly.
- Let cool for a few minutes before serving, garnished with fresh herbs.
Notes
For added nutrition, include seasonal vegetables or swap in gluten-free pasta. Make sure not to overcook the pasta for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: mac and cheese, Tuscan flavors, comfort food, pasta dish, family recipe