Skillet Mushroom Mac and Cheese

Ingredients

8 ounces uncooked whole-wheat elbow pasta (such as Bionaturae)

1 tablespoon extra-virgin olive oil

1 (8-oz.) pkg. cremini mushrooms, cut into quarters

4 ounces shiitake mushroom caps, cut into halves

5 teaspoons chopped fresh thyme, divided

1/2 teaspoon kosher salt

2 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 ounces Gruyère cheese, shredded (about 1/2 cup)

2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about 1/2 cup)

3 cups baby spinach

2 tablespoons whole-wheat panko (Japanese breadcrumbs)

Preheat oven to 375°F.

Cook pasta 2 minutes less than package directions (don’t cook all the way), omitting salt and fat; drain.

Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts. Stir in spinach. Spread pasta mixture in an even layer in pan; sprinkle with remaining 1 ounce mozzarella cheese and panko.

Bake at 375°F for 10 minutes. Carefully remove pan from oven; sprinkle with remaining 2 teaspoons thyme.