4 c. cooked elbow macaroni or orecchiette pasta (about 8 oz. dry)
1 Tb. olive oil
8 oz. Chef's Sampler
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
Preheat oven to 350°F. Cook pasta al dente according to package directions.
Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
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.
Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs.