Stovetop mac and cheese with mushrooms

Ingredients:

• 450 g penne pasta (feathers)
• 4 tablespoons unsalted butter
• 2 teaspoons fresh thyme
• 1 clove garlic, minced
• 450 g of mushrooms, thinly sliced
• 1/4 cup premium flour
• 2 cups whole milk
• 0.5 cups heavy cream
• 1 tbsp Dijon mustard
• 2 cups grated fontina cheese
• 0.5 tbsp. grated parmesan
• 6 slices of taleggio cheese

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the thyme and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season with salt and pepper.
3. Add the flour to the skillet and cook, stirring, for 2-3 minutes. Stir in the milk, heavy cream, and mustard. Season with salt and pepper to taste. Bring to a gentle simmer and continue stirring until the sauce thickens and coats the back of a spoon, about 3 minutes. Add the fontina and Parmesan and stir until melted.
4. Add the pasta to the sauce and toss to coat completely. If the sauce thickens too much, add a little of the pasta cooking water. Divide the mac and cheese among bowls and top with a slice of taleggio.