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This is very rich with all the real butter, cheese and pasta, but the wonderful taste makes the extra calories well worth it! Wonderful comfort food!
- Heat oven to 375 degrees.
- Spray large glass baking dish with olive oil.
- Fill bottom with sliced mushrooms.
- Melt 4 Tablespns. real butter and remove from heat.
- Add 4 Tablespns. flour slowly, stir till there are no lumps.
- Return to heat and sizzle a little.
- Add gradually, while stirring constantly, 2 cups whole milk.
- Salt, pepper, garlic salt and parsley flakes to mixture (to your taste).
- As it starts to thicken, add a very generous 1-1/2 cups sharp New York cheese.
- cut in pieces. Stir, turn off heat and cover.
- Cook until not quite done 8 oz. Barilla Mostaccioli pasta.
- Place all of the sauce in glass baking dish on top of mushrooms. It’s okay if cheese is not totally melted (better, actually).
- Add drained pasta slowly. You may not need all of the pasta. Be sure to.
- leave it kind of soupy and don’t add too much pasta.
- Bake 40 minutes and then stand back when it’s attacked.
- *Note: Sometimes I use one cup buttermilk and one cup whole or skim milk.