4ozmushroom jack cheeseif you can’t find it sub with jack)
4ozapplewood smoked gruyere
1/2tspfresh cracked black pepper
Pre-heat oven to 375 F. In a large pot, boil water and add macaroni pasta, boil for about 6 minutes, drain and return to pot and set aside
Chop 1 mushroom finely, and the other in 1 inch pieces. Add the finely chopped mushrooms into a 12 inch skillet and saute with butter garlic and salt. for about 5 minutes, add white wine and 1 tbsp parsley, and Let simmer for about 2-3 minutes. Pour into a bowl and set aside.
In the same skillet, melt 1 tbsp butter, then whisk in 2 tbsp flour forming a roux. Whisk in milk and heavy cream, whisking frequently over medium-low heat so that it does not boil.
When milk thickens up, stir in mushroom mixture and 12 oz of cheese. Add salt and pepper. Once cheese is melted, stir in macaroni.
Top skillet with remaining cheese, parsley and panko, cover with tin foil and bake in the oven for 20 minutes, remove foil, and continue baking for another 10 minutes. Let cool for about 5 minutes and serve. Enjoy!