Ingredients
16 ounces button mushrooms, quartered
Olive oil
Kosher salt and black pepper, to taste
8 slices thick cut bacon, cut into pieces
2 yellow onions, halved and sliced
5 tablespoons butter, plus more for buttering the pan
1⁄2 cup Parmesan cheese, shredded
1⁄2 cup gruyere cheese, shredded
1⁄2 cup fontina cheese, shredded
8 ounces goat cheese
1 1⁄2 pound elbow pasta
1⁄4 cup all purpose flour
2 cups whole milk
1⁄2 cup half and half
2 eggs
Instructions
1. Heat oven to 425*F. Spread mushrooms on baking sheet. Drizzle with olive oil and toss with salt and pepper. Roast until golden brown, 20 to 25 minutes. Reduce heat to 350*F. Butter 9 by 13-inch baking dish.
2. Heat large skillet over medium heat and cook bacon until just starting to crisp. Drain well.
3. Bring large pot of water to boil and cook pasta 2 minutes less than package instructs. Drain well.
4. In now empty bacon skillet, melt butter over medium heat. Add onions and sauté, stirring occasionally, until starting to brown, about 15 minutes. Add flour and stir to coat onions. Continue cooking, stirring, for 1 minute. Pour in milk, stirring constantly, then cook sauce for 3 to 5 minutes or until thick and bubbly.
5. Add half and half, 1 teaspoon salt, and black pepper. Stir to combine.
6. Beat eggs in small bowl. Spoon 1⁄4 cup of white sauce into bowl, stirring egg constantly. Once combined, pour egg mixture into pot with white sauce, stirring constantly. Add Parmesan, gruyere, and 4 ounces goat cheese. Stir until cheese is completely melted.
7. Add pasta, bacon, and mushrooms, and stir to combine. Pour pasta mixture into baking dish then crumble remaining goat cheese over top. Bake 20 to 25 minutes or until bubbling and hot.
Photo
Comments
This recipe is from The Pioneer Woman. It was very tasty, but I think I’d have liked twice as many mushrooms. I, however, love mushrooms. Lance thought it was fine as is. This makes quite a lot of food and I enjoyed having the leftovers for a few days afterward!