FacebookTwitterPinterestEmail

Ultimate Macaroni and Cheese with Onions and Mushrooms

Yield
4 servings
Active Time
Cook Time
Total Time
Original Grand Cru® and Original Havartimake this stove-top dish easy and extra good.

Ingredients

  • 2 cups (1/2 pound) elbow or penne pasta
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • ¼ teaspoon thyme
  • 1 medium onion, coarsely chopped
  • 8 ounces cremini or baby portobello mushrooms
  • 1 tablespoon medium sweet sherry
  • 1 1/2 cups half and half
  • 1 teaspoon cornstarch
  • 1 cup (4 ounces) Roth® Original Havarti
  • 1 cup (4 ounces) Roth® Original Grand Cru®
  • Salt and pepper to taste

Method

  1. Cook pasta al dente, according to package directions. Drain. Set aside.
  2. Heat 12-inch skillet over medium-high heat. Add butter and melt. Add garlic, thyme, onion and mushrooms. Sauté 5-8 minutes until mixture browns a bit. Add sherry.
  3. Meanwhile, combine half and half and cornstarch in a bowl until well blended. Add to skillet; bring to simmer over meat until sauce begins to thicken.
  4. Slowly add cheese blend. Stir until cheese melts; add reserved pasta, season to taste and heat over medium-low until heated through. Serve immediately.