From the kitchen of: Helen Smith
Ingredients
1 tbsp. Extra Virgin Olive Oil
1/4 cup plus 1 tbsp., divided butter
1 medium onion thinly sliced
1 cup thinly sliced button mushrooms
2 cloves garlic, minced
1/4 cup Traditional Balsamic Vinegar
1/4 cup flour
1/2 cup of half and half cream
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan cheese
12 oz. elbow macaroni, cooked according to directions on box
salt and pepper to taste
Directions
In large skillet melt olive oil and 1 tbsp. of butter. Add onions and saute until they are deep golden-brown and tender, about 8 to 10 minutes. Add mushrooms, garlic and balsamic vinegar to pan. Saute another 5 minutes or until mushrooms are softened. Scrape into a bowl and set aside.
In same skillet melt remaining 1/4 cup butter. Whisk in flour until completely smooth. Slowly whisk in half & half and milk until smooth. Simmer until sauce is bubbly and thickened.
Remove pot from heat and whisk in cheeses until melted. Add the cooked pasta and mushroom/onion mixture. Stir until evenly combined. Season with salt and pepper to taste.
Place into a casserole dish and bake at 375 for 15-20 minutes or until heated through and bubbly.
