MUSHROOM-SWISS MAC & CHEESE RECIPE - (4.3/5)

Mushroom-Swiss Mac & Cheese Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 20

SAUCE:
1 (16-ounce) package mini penne pasta
1/2 pound baby portobello mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
5 tablespoons butter
1 (8-ounce) package cream cheese, cubed
1 1/4 cups whole milk
1 1/4 cups half-and-half cream
2 1/2 cups (10 ounces) shredded Swiss cheese
1 1/4 cups grated Parmesan and Romano cheese blend
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled
TOPPING:
1/3 cup panko (Japanese) bread crumbs
2 tablespoons fresh parsley, minced
2 tablespoons butter, melted,

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside. For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-inch x 9-inch baking dish. Combine the breadcrumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.