Mac and cheese aux champignons et à l’ail

Ingrédients

• 3/4 pound pasta (we used cavatappi)
• 4 Tablespoons unsalted butter (1/2 stick), divided
• 4 cloves garlic, minced
• 16 ounces baby portobello mushrooms (about 4 cups), sliced
• salt and pepper to taste
• 2 Tablespoons flour
• 2 cups milk
• 1 1/2 cups shredded gruyere cheese
• 2 ounces goat cheese (about 1/4 cup)

Préparation

1. 1

   Cook pasta in very salty water until al dente. Drain and set aside.

2. 2

   Melt half of the butter in a large saucepan over medium heat. (We like to use the same pot we just cooked the pasta in!)

3. 3

   Add garlic and mushrooms to butter. Sauté until mushrooms have softened and reduced in size, about 8 minutes.

4. 4

   Add salt and pepper and stir to combine.

5. 5

   Add remaining butter to mushroom mixture and stir until melted.

6. 6

   Add flour to saucepan and stir to combine. Let cook for a minute or so until flour has soaked up all the butter and smells slightly nutty.

7. 7

   Add milk a little at a time, stirring well between each addition to remove any lumps. Stir until all milk is incorporated.

8. 8

   Cook, stirring occasionally, for 5-8 minutes until sauce has thickened and just barely begun to simmer.

9. 9

   Remove sauce from heat. Add gruyere and goat cheese. Stir until cheese has melted.

10. 10

    Add cooked pasta to sauce and toss to combine. Taste your mac and cheese and add salt and pepper if necessary. Serve immediately.