Name: Skillet Mushroom Mac and Cheese
Total time: 40 min
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 8 ounces uncooked whole-wheat elbow pasta (such as Bionaturae); 1 tablespoon extra-virgin olive oil; 1 (8-oz.) pkg. cremini mushrooms, cut into quarters; 4 ounces shiitake mushroom caps, cut into halves; 5 teaspoons chopped fresh thyme, divided; ½ teaspoon kosher salt; 2 tablespoons all-purpose flour; 1 ½ cups 2% reduced-fat milk; 2 ounces Gruyère cheese, shredded (about 1/2 cup); 2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about 1/2 cup); 3 cups baby spinach; 2 tablespoons whole-wheat panko (Japanese breadcrumbs)

Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts. Stir in spinach. Spread pasta mixture in an even layer in pan; sprinkle with remaining 1 ounce mozzarella cheese and panko.

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Skillet Mushroom Mac and Cheese

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