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Mushroom Fontina Macaroni and Cheese

  • prep: 40 mins
    total time: 40 mins
  • servings: 8
Photography: Bryan Gardner

Ingredients

  • 6 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated Parmesan
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup all-purpose flour
  • 6 cups 2% milk
  • 3/4 pound elbow macaroni
  • 3 cups grated fontina
  • 1 cup grated Gruyere
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and pepper

Directions

  1. Step 1

    Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.

  2. Step 2

    Add mushrooms to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Source
Everyday Food, October 2013