Today was just a day that I needed Mac & Cheese. And not just any Mac & Cheese, I went for this Mushroom Spinach and Boursin Baked Mac & Cheese. Hearty, garlicky, cheesy, delicious. Now I am going to fall into a food coma on the sofa in front of a hockey game. Because that is about all the effort that I have left. Ahhh, comfort food!
Ingredients
8 tablespoons butter, divided
1 cup Panko bread crumbs
8 ounces crimini mushrooms, cleaned timed and halved or quartered
1 tablespoons olive oil
8 cups fresh baby spinach, stems removed
1 pound spoon-sized pasta
2 tablespoons flour
2 cups milk
1 package (115g) Boursin cheese with garlic and herbs
3/4 cup mature white cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
sea salt and ground black pepper
Directions
In a large non-stick pan, melt butter. Once it is lightly browned and bubbly, add the panko and toast for 4-5 minutes until golden brown. Remove to a bowl and set aside.
Wipe out the pan, put it back on the heat and melt remaining 3 tablespoons of butter. Add the mushrooms and sauté for 6-8 minutes until soft and golden brown. Remove to a bowl to keep warm.
Wipe out the pan one more time and put it back on the heat. Add a tablespoon of olive oil and once it is hot, add all the spinach. It looks like it won’t fit, but it should. Wilt the spinach for a couple of minutes (it will reduce to very little). Add salt and pepper to taste. Remove to a paper towel lined plate (to soak up some of the excess liquid).
Cook pasta in boiling salted water according to packet instructions. Under-cook it by a minute or two as it will soak up some of the cheese sauce. If it already very soft, it will make the pasta very limp. Drain and set aside.
Preheat oven to 350F. Spray a baking spray with baking spray
Make the Bechamel sauce. Melt remaining 2 tablespoons butter in a saucepan, add flour and whisk it constantly over medium heat until it forms a paste. Gradually add milk and turn up the heat. Whisk constantly. When mixture boils, turn down the heat and simmer for 5 minutes. Turn off heat and add Boursin, cheddar and parmesan. Mix pasta, mushrooms and spinach with cheese mixture. Season and scoop pasta and cheese mixture into a baking dish or ramekins. Top with browned breadcrumbs.
Bake for 15 minutes until cheese is bubbly and bread crumbs remain crispy.
