Savory Crimini Mushroom-Swiss Mac and Cheese with Bacon

A luscious upscale spin that tat is the ULTIMATE comfort food!! You can add 2 cups of cubed chicken, ham, or turkey to make it into more of an entree:
(8 servings)

1 package (16 oz.) mini penne pasta
1/2 lb. crimini mushrooms (baby portabellas), chopped
1 small sweet* white onion, finely chopped
2 T. butter
1 T. EVOO
1 garlic clove, minced

Sauce:
5 T. butter
1 package (8 oz.) cream cheese with chives*, cubed
1&1/4 cups whole milk
1&1/4 cups half and half
2&1/2 cups (10 oz.) shredded Swiss Cheese
1&1/4 cups grated Parmesan and Romano cheese blend
1/4 t. sea* salt
1/4 t. freshly ground pepper
6 bacon strips, cooked and crumbled

Topping:
1/3 cup Panko bread crumbs
2 T. minced fresh parsley
2 T. butter, melted

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter and oil until tender. Add garlic; cook 1 min. longer. Set aside. For the sauce: in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and half and half; heat through. Stir in the cheeses, and  S&P until blended. Stir in bacon. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9" baking dish. Combine the bread crumbs, parsley, and melted butter; sprinkle over mixture. Bake, uncovered at 375 for 25-30 mins. or until golden brown. Serve with steamed broccoli or roasted asparagus.

"Get your self out of your eye by getting your eye off your self."

Have FUN today.

Love,

MM