Mushroom Mac & Cheese

Ingredients

• 1 package cremini mushrooms
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 garlic cloves, thinly sliced
• Cooking Spray
• 2 tablespoons dry sherry
• 2 teaspoons chopped fresh oregano
• 8 ounces (half a box) uncooked elbow macaroni
• 1/4 cup all-purpose flour
• 1 small can of evaporated milk
• 1 cup (4 ounces) shredded fontina cheese
• Fresh oregano leaves, for garnish

Instructions

1. Preheat the oven to 450 degrees. Combine the mushrooms, olive oil and garlic cloves on a baking sheet coated with cooking spray. Season with salt and pepper.
2. Bake at 450 degrees for 15 to 20 minutes or until browned. While the mushrooms are cooking, bring a pot of water to a boil. Add the macaroni and cook according to package directions. Drain and set aside.
3. When the mushrooms are finished cooking, add to a small bowl. Stir in the sherry and oregano. Reserve. Keep the oven on but lower the temperature to 400 degrees.
4. Add flour to a large pan and gradually add the evaporated milk, stirring with a whisk. Cook over medium heat for 6 minutes or until thick and bubbly, continue to stir constantly. Add the cheese and season with salt and pepper. I must have been all sorts of lazy this day because I didn’t even feel like shredding the cheese. I instead tore off small pieces and added it to the milk mixture, this ended up working out just fine.
5. Remove from heat and stir in the mushroom mixture and the pasta.
6. Add the pasta mixture to a 2 quart baking dish that’s been sprayed with cooking spray. Bake the pasta at 400 degrees for 25 minutes, or until it bubbles. Sprinkle with oregano leaves and serve.