Ingredients
Pinch of kosher salt
1 pound of mezzi rigatoni
1 stick of butter
1/2 cup of all-purpose flour
4 cups of  milk
1/4 teaspoon of grated nutmeg
Pepper
2 tablespoons of extra-virgin olive oil
1 pound of mushrooms (your choice)
4 ounces of cremini mushrooms
8 ounces of cubed cheese (try  taleggio or brie cheese)
5 ounces of grated pecorino cheese
1/2 cup of breadcrumbs
2 tablespoons of chopped  parsley

Directions

These directions are easy, so just stay with us. First bring a large pot of water to boil, throw in a dash of salt and add cook the pasta for about 10 minutes.
 

Next put four tablespoons of butter in a skillet using medium heat. Mix in the flour and cook, about one minute or until the paste begins puffs up. Now whisk in the until and fluff until the smooth. Let the mix cook until the sauce turns creamy (which usually takes 8 to 10 minutes). Season with nutmeg, salt and pepper.

Next cook the mushrooms for roughly eight minutes or until soft. Season with salt. Go back to your milky sauce and mix in both cheeses. Add in the mushrooms, pasta and toss. Stir in the parsley and top with the breadcrumbs and serve. mixture.

http://www.foodnetwork.com/recipes/food-network-kitchens/mini-mac-and-shrooms-recipe.html?oc=linkback

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