Sautéed Mushroom Mac and Cheese

8 oz Clearly Organic Whole Wheat Rotini Noodles

1 Tablespoon Clearly Organic Olive Oil

1 cup shiitake mushroom cups, cut in half

1 cup cremini mushrooms, cut in half

1/2 teaspoon Clearly Organic Dried Thyme

1/2 teaspoon salt

2 Tablespoons flour

1 1/2 cup Clearly Organic Milk

1/2 cup white cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

3 cups fresh spinach, chopped

2 Tablespoons panko bread crumbs

Preheat oven to 375 degrees. Cook pasta according to package. Heat oil in a large sauté pan over medium heat. Add mushrooms and cook for about 5 minutes. Season with thyme and salt, continue cooking about 2 minutes. Sprinkle flour over the mushroom mixture and cook for 1 minute. Then add milk and bring to a simmer while stirring. Add pasta, cheeses and chopped fresh spinach. Cook about 3 minutes until spinach slightly wilts. Then remove contents from the sauté pan and transfer to an oven safe dish. Sprinkle panko on top and bake for 10 minutes.

 
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