Skillet mushroom mac and cheese

By KeyIngredient

Ingredients

• 8 ounces uncooked whole-wheat elbow pasta
• 1 tablespoon extra-virgin olive oil
• 1 (8-oz.) pkg. cremini mushrooms, cut into quarters
• 4 ounces shiitake mushroom caps, cut into halves
• 5 teaspoons chopped fresh thyme, divided
• 1/2 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 1 1/2 cups 2% reduced-fat milk
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)
• 2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about 1/2 cup)
• 3 cups baby spinach
• 2 tablespoons whole-wheat panko (Japanese breadcrumbs)

Preparation

Step 1

Step 1
Preheat oven to 375°F.

Step 2
Cook pasta according to package directions, omitting salt and fat; drain.

Step 3
Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts. Stir in spinach. Spread pasta mixture in an even layer in pan; sprinkle with remaining 1 ounce mozzarella cheese and panko.

Step 4
4. Bake at 375°F for 10 minutes. Carefully remove pan from oven; sprinkle with remaining 2 teaspoons thyme.