Mushroom -Swiss Mac & Cheese

By nurseliz

Ingredients

• 1 package (16 oz) mini penne pasta
• 1/2 baby portobello mushrooms, chopped
• 1 small onion, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1 garlic clove, minced
• SAUCE
• 5 tbsp butter
• 1 pkg (8 oz) cream cheese, cubed
• 1-1/4 cups whole milk
• 1-1/4 half and half cream
• 2-1/2 cups shredded Swiss cheese (10 0z)
• 1-1/4 cups grated Parmesan and Romano cheese blend
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 bacon strips, cooked and crumbled
• TOPPING
• 1/3 cup panko bread crumbs
• 2 tbsp minced fresh parsley
• 2 tbsp butter, melted

Preparation

Step 1

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 x 9 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.