Mac and Cheese with Garlic, Spinach and Mushrooms
By: McCormick Kitchens
Made With:
Key products
Instructions
- Melt 1 tablespoon butter in large skillet; add mushrooms and cook 10 minutes or until golden brown. Stir in Gourmet Garden Garlic Stir-In Paste and baby spinach; cook until spinach is wilted and water has evaporated, about 2-3 minutes.
- Cook rigatoni according to package directions. Drain and toss with mushroom mixture; set aside.
- Melt 3 tablespoons of butter in a large saucepan. Add flour; cook, stirring for 1 minute. Slowly whisk in milk. Cook until slightly thickened, about 5 minutes. Stir in nutmeg. Add 1/4 cup of hot milk mixture to egg and stir to combine. Stir egg mixture back into milk mixture. Stir 1 1/2 cups of both cheeses into milk sauce. Toss pasta with cheese sauce until well coated. Pour pasta mixture into greased 9 x 13 baking dish. Top evenly with remaining ½ cup shredded cheddar cheese and ½ cup gruyere cheese.
- Melt remaining 1 tablespoon butter and toss with panko. Top macaroni & cheese with bread crumbs. Bake 30 minutes in 350 degrees preheated oven or until cheese is bubbly and bread crumbs are browned. Tip: Add I tsp. Gourmet Garden Chili Pepper Stir-In Paste to vegetable mixture to give this dish some heat.
