Description
A rich and creamy Tuscan-inspired mac and cheese that blends four types of cheese with earthy mushrooms and fresh herbs for a comforting dish.
Ingredients
Scale
- 12 oz short pasta (such as elbow macaroni)
- 8 oz cremini mushrooms, sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- 1 cup Fontina cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Pecorino Romano, grated
- 1/2 cup mascarpone cheese
- Salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook your pasta until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden and softened, about 5-7 minutes. Add garlic, rosemary, and thyme, and cook for an additional 2 minutes until fragrant.
- Reduce heat to low. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Fontina and mascarpone, followed by Parmesan and Pecorino Romano, stirring continuously until melted and smooth. Season with salt and pepper.
- Add the cooked pasta to the sauce and mushrooms, stirring to coat evenly. Taste and adjust seasoning if needed. Serve hot, sprinkled with a bit of extra Parmesan for an added touch of flavor.
Notes
For best results, avoid pre-shredded cheese and stir the sauce continuously on low heat for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: mac and cheese, Tuscan, pasta, comfort food, vegetarian