Sautéed Mushroom Mac and Cheese 8 oz Clearly Organic Whole Wheat Rotini Noodles 1 Tablespoon Clearly Organic Olive Oil 1 cup shiitake mushroom cups, cut in half 1 cup cremini mushrooms, cut in half 1/2 teaspoon Clearly Organic Dried Thyme 1/2 teaspoon salt 2 Tablespoons flour 1 1/2 cup Clearly Organic Milk 1/2 cup white cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 3 cups fresh spinach, chopped 2 Tablespoons panko bread crumbs

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Sautéed Mushroom Mac and Cheese

Posted Nov 6th, 2017

8 oz Clearly Organic Whole Wheat Rotini Noodles

1 Tablespoon Clearly Organic Olive Oil

1 cup shiitake mushroom cups, cut in half

1 cup cremini mushrooms, cut in half

1/2 teaspoon Clearly Organic Dried Thyme

1/2 teaspoon salt

2 Tablespoons flour

1 1/2 cup Clearly Organic Milk

1/2 cup white cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

3 cups fresh spinach, chopped

2 Tablespoons panko bread crumbs

 

Preheat oven to 375 degrees. Cook pasta according to package. Heat oil in a large sauté pan over medium heat. Add mushrooms and cook for about 5 minutes. Season with thyme and salt, continue cooking about 2 minutes. Sprinkle flour over the mushroom mixture and cook for 1 minute. Then add milk and bring to a simmer while stirring. Add pasta, cheeses and chopped fresh spinach. Cook about 3 minutes until spinach slightly wilts. Then remove contents from the sauté pan and transfer to an oven safe dish. Sprinkle panko on top and bake for 10 minutes.

 

Sautéed Mushroom Mac and Cheese

 

Sautéed Mushroom Mac and Cheese

 

Sautéed Mushroom Mac and Cheese

 

Sautéed Mushroom Mac and Cheese

 
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