Green Bean & Mushroom Mac Casserole
Ingredients
- 4 tablespoons butter, cut into pieces
- 1/2 pound cremini mushrooms, sliced
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves, chopped
- Salt
- 3 tablespoons flour
- 1/2 cup dry sherry or white wine
- 1 pint (2 cups) half-and-half
- 1 cup chicken stock
- White pepper, to taste
- 2 cups shredded white sharp cheddar
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound short-cut pasta, such as cavatappi (hollow corkscrew pasta), penne or shells
- 1 package (12 oz.) trimmed haricots verts or green beans, halved crosswise
- 1 container (2.8 oz.) fried onions (I like French's)
Preparation
In a large skillet, melt the butter over medium to medium-high. Add the mushrooms and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the shallots, garlic and thyme; season with salt. Cook, stirring occasionally, until the shallots soften, 2 to 3 minutes more. Sprinkle with the flour; stir 1 minute. Stir in the sherry, then the half-and-half and stock. Bring to a bubble and cook, stirring occasionally, until the sauce thickens, about 3 minutes. Season with white pepper. Add both cheeses; stir until melted, about 2 minutes.
Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook 5 minutes. Add the green beans and cook until the pasta is al dente, 2 to 3 minutes more. Drain the pasta and green beans; mix into the mushroom cheese sauce. Transfer to a casserole dish and top with the fried onions.
