Ingredients

• 4 c. cooked elbow macaroni or orecchiette pasta (about 8 oz. dry)
• 1 Tb. olive oil
• 8 oz. (or more!) single variety or mixed MYCOPIA mushrooms
• 4 Tb. butter
• 4 Tb. all-purpose flour
• 1 tsp. salt
• 2 c. milk
• 1 c. shredded mild cheddar cheese
• 1 c. shredded mozzarella cheese
• 1/4 c. fresh breadcrumbs

Directions

1. Preheat oven to 350°F. Cook pasta al dente according to package directions.
2. Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
3. Melt butter in a large saucepan and stir in flour. Cook for a minute or two. Do not brown flour. Stir in salt and whisk in cold milk. Bring to a low boil over medium-high heat, whisking at first to prevent lumps, then simmer for about five minutes.
4. Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs.
5. Bake for 30 minutes at 350 degrees.