Ingredients
- 5 tablespoon butter, divided
- 8 ounces mushrooms, sliced
- 1 tablespoon Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste, Stir-In Paste
- 6 ounces baby spinach
- 12 ounces rigatoni pasta
- 3 tablespoon flour
- 3 cups milk
- 1/8 teaspoon nutmeg
- 1 large egg
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded gruyere cheese, divided
- 1 cup panko bread crumbs
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 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.
- 2 Cook rigatoni according to package directions. Drain and toss with mushroom mixture; set aside.
- 3 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.
- 4 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.
