GOOD Mac-n-Cheese!

Wow, my first user submitted recipe already. Sent by my sister Karen Sandt. Thanks!

  • 1 box farfalle (bow-tie) pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 or 4 cloves garlic, chopped
  • 12 crimini mushrooms, sliced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4-cheese blend
  • 1 can diced tomatoes, drained well
  • 1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Cook pasta according to box directions. Clean and chop mushrooms.
In a nonstick skillet, add extra-virgin olive oil, butter, garlic and mushrooms. Season salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat.
Combine cheese sauce and pasta, transfer to baking dish. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

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