Ingredients

• Salt
• 1 pound penne pasta
• 4 tablespoons unsalted butter
• 2 teaspoons fresh thyme
• 1 clove garlic, minced
• 1 pound white button mushrooms, sliced
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 cups grated fontina cheese
• 1/2 cup grated Parmesan
• 6 slices Taleggio cheese

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Instructions

1. Bring a large pot of water to a boil. Salt the water. Add the pasta and cook according to the package instructions. Drain.
2. In a large skillet, heat the butter, thyme and garlic over medium heat for 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Add the flour and cook 2 to 3 minutes. Whisk in the milk, cream and mustard. Season with salt and pepper. Bring to a low simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon. Stir in the fontina and Parmesan until melted. Add the pasta and toss to coat.
3. Serve in individual bowls with a slice of Taleggio on top.