15 min
PREP TIME
40 min
COOK TIME
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 4 tablespoons (57 grams) butter , divided
- 3 medium sweet onions , thinly sliced (about 3 cups/750 ml)
- 2 cups (500 milliliters) sliced cremini mushrooms
- 2 teaspoons (10 milliliters) Garlic Powder
- 1/2 teaspoon (2 milliliters) Thyme Leaves
- 1/2 pound (8 oz/250 g) dry penne pasta
- 3 cups (750 milliliters) beef stock
- 1/2 cup (125 milliliters) heavy cream
- 1/2 teaspoon (2 milliliters) kosher salt
- 2 cups (500 milliliters) shredded Gruyere cheese , divided
- 1/2 teaspoon (2 milliliters) Chives Freeze Dried
Preparation
- 1 Melt 3 tablespoons (42 g) of the butter in large oven-safe skillet on medium-high heat. Add onion, cook and stir 10 to 12 minutes until well browned, reducing heat to medium if needed for even cooking.
- 2 Add remaining 1 tablespoon (14 g) butter and mushrooms to skillet. Cook and stir 5 minutes or just until softened. Stir in garlic powder and thyme; cook until fragrant. Add penne, stock, cream and salt. Bring to boil. Reduce heat to medium-low. Simmer 15 minutes or just until pasta is al dente. Stir in 1 cup (250 ml) of the cheese. Sprinkle remaining 1 cup (250 ml) cheese over top.
- 3 Transfer skillet to oven. Broil 3 to 5 minutes or just until cheese is bubbly and lightly browned. Sprinkle with chives to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
