Mushroom-Swiss Mac & Cheese
1 package (16 ounces) 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 package (8 ounces) 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
1/3 cup panko (Japanese) bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons butter, melted
Cook pasta according to package directions. Meanwhile, in a large skillet, saute 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-in. x 9-in. baking dish.
Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings.
Recipe found here: Mushroom-Swiss Mac & Cheese