- Portion size 6 servings
- 3 tablespoons butter
- 1 onion chopped
- 3 fresh thyme sprigs
- 1 clove garlic minced
- 2 cups mushrooms halved
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon each salt and pepper
- 2 1/2 cups old Cheddar cheese shredded
- 3 cups macaroni
- 1/2 cup fresh bread crumbs
- 1/3 cup grated parmesan cheese
MethodIn large saucepan, melt butter over medium heat; cook onion, thyme and garlic, stirring occasionally, until slightly softened, about 4 minutes.
Stir in mushrooms; cook until softened, about 3 minutes. Add flour; cook, stirring, for 2 minutes. Gradually whisk in milk; cook, stirring, until thickened, about 5 minutes. Add mustard, salt and pepper. Stir in cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to sauce; toss to coat. Discard thyme. Transfer to large ovenproof dish.
Topping: Combine bread crumbs with Parmesan cheese; sprinkle over macaroni mixture. Broil until browned, about 2 minutes.