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Oct 12, 2020

Made with earthy mushrooms and nutty, creamy asiago cheese, this stove-top mac and cheese from Ronzoni® delivers delicious flavors in every bite!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 6



  • 16 oz Ronzoni® Elbows
  • 3 tbsp butter
  • 1 lb mushrooms, sliced
  • 4 tsp fresh thyme, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 small onion, diced
  • 1 cup heavy cream
  • 1/2 cup asiago cheese, grated
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp fresh chives, finely chopped
  • 1/2 cup asiago cheese, shaved



  1. Cook pasta according to package directions; drain reserving 1/2 cup pasta water.
  2. Meanwhile, melt butter in large skillet set over medium-high heat. Cook mushrooms, thyme, salt and pepper for 5 to 8 minutes or until starts to brown. Stir in onion, cook for 2 to 3 minutes or until starts to soften.
  3. Stir in cream; bring to a boil. Reduce heat to medium heat. Cook for 3 to 5 minutes or until thickened slightly.
  4. Toss in pasta, pasta water, grated asiago, lemon zest and lemon juice and cook for 1 to 2 minutes or until sauce clings to pasta.
  5. Garnish with shaved asiago and chives.


Tip:  Use button, brown or a medley of mushrooms. Try shiitake, portobello, oyster, enoki and/or chanterelles.  




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