Spinach-mushroom mac’n’cheese
Chef:
Hearst Books
Prep:
15 mins
Cook:
10 mins
An American classic with a veggie twist
12 ounces cavatappi or elbow pasta
3 tbsp unsalted butter
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cup chopped onion
8 ounces sliced mixed mushrooms, chopped
3 tbsp all-purpose flour
4 cups milk, warmed
¼ tsp cayenne pepper
1 ½ cups shredded Gruyere cheese
¼ cup plus 2 tbsp grated Parmesan cheese
4 cups baby spinach leaves
½ cup Italian panko breadcrumbs
Bring a large pot of salted water to a boil. Add pasta and cook 1 minute less than package directs, until al dente; drain and reserve.
Melt butter in a large, deep, broiler-proof skillet over medium heat. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 2 minutes more, or until just tender.
Stir in flour and cook for 1 minute. Gradually add milk and bring to a boil. Cook, stirring, until mixture is bubbly and thickened, 4 minutes. Stir in a cayenne pepper, Gruyere, and ¼ cup Parmesan until cheese is melted and sauce is smooth.
Add spinach in batches until wilted, then mix in pasta. Cook, stirring, for 1 to 2 minutes longer, until pasta is just tender. Remove from heat.
Heat broiler. Sprinkle breadcrumbs and the remaining 2 tbsp Parmesan over pasta. Place skillet 6 to 8 inches from heat source. Broil until topping is golden brown and crusty, 1 to 2 minutes.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Pasta & Noodles, Vegetables
Recipe Type
Lunch Box, Pasta/Noodles, Vegetarian, Classics
Cuisine
American
Special Info
Vegetarian
Level of Difficulty
Easy
