Categories: Pasta
Ingredients
- 5 tbsp salted butter, plus more for the dish
- 1 tsp kosher salt, plus more to taste
- 1 lb. elbow macaroni
- 1 lb. white button or cremini mushrooms, sliced
- Olive oil, for drizzling
- Black pepper, to taste
- 2 large onions, halved and thinly sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup half-and-half
- 3/4 cup grated gruyere cheese
- 3/4 cup grated fontina cheese
- 1/2 cup grated Parmesan
- 1 cup crumbled goat cheese
- 1 cup crumbled gorgonzola or blue cheese
Directions
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Generously butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook as directed until al dente. Drain and set aside.
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eheat the oven to 425. Put the mushrooms on a rimmed baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper and toss. Roast until golden brown and tender, about 15 minutes. Set aside. Reduce the oven temp to 375.
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Meanwhile, heat 1 tbsp butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Set aside.
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To make the sauce, melt the remaining 4 tbsp butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk and half-and-half, whisking constantly until smooth. Cook until thick and bubbly, 3 to 5 minutes. Season with 1 tsp salt and plenty of black pepper and stir to combine. Add the gruyere, fontina, Parmesan, and goat cheese, stirring until melted. Remove from the heat. Add the pasta and stir to coat.
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Spread half of the cooked onions in the bottom of the baking dish, followed by half each of the pasta, mushrooms and gorgonzola. Repeat the layers. Bake until browned and bubbly, about 25 minutes. Let cool slightly before serving.