Creamy Mushroom Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with mushrooms and sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1 Tbsp. of 2% milk per serving.

Place a large skillet in the oven and preheat to 325°F.

Place the water in a medium stock-pot over high heat and bring to a boil.

Remove 1/2 cup of the boiling water and pour over the dried mushrooms.

Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.

Place the olive oil in the skillet and swirl to coat the pan.

Add the crimini mushrooms to the skillet and place it in the oven. Roast the mushrooms for about 15 minutes, tossing occasionally.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.

Drain the liquid from the dried mushrooms and place 1/4 cup of the liquid in a bowl to cool.

Add the reconstituted mushrooms to the skillet in the oven and toss well.

When the pasta is done, drain well and add the penne to the saucepan with the cheese. Add the roasted mushrooms from the oven to the pan

Place the saucepan over medium heat.

Stir well until the cheese is completely melted and creamy. Don't let the mixture boil.

Add the cornstarch to the cooled mushroom broth and mix well.

Add the cornstarch mixture to the cheese sauce and cook for about 45 to 60 seconds, stirring continuously, until the mixture thickens.

When the sauce is very thick, remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.