Cremini and Spinach Cheesy Ditalini Skillet
Description
This skillet mac and cheese features loads of spinach and caramelized cremini mushrooms baked up with ditalini pasta in a lusciously creamy sauce.
Ingredients
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3 cups ditalini pasta
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3 tablespoons unsalted butter
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1/2 teaspoon red pepper flakes
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1 teaspoon garlic powder
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1 medium yellow onion, diced
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2 medium shallots, diced
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sea salt and ground white pepper to taste
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1 (8 ounce) package sliced cremini mushrooms
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4 sprigs fresh thyme
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1 (8 ounce) package fresh spinach
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2 tablespoons all-purpose flour
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1 teaspoon dry mustard powder
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3 cups milk
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1 cup shredded extra-sharp Cheddar cheese
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1 cup shredded mozzarella cheese
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2/3 cup panko bread crumbs
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2 cloves garlic, pressed
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1 tablespoon grated Grana Padano cheese, plus more for serving
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1/4 teaspoon fresh thyme leaves, plus more for serving
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sea salt and ground black pepper to taste
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1 tablespoon extra-virgin olive oil, or more to taste
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1/2 teaspoon chopped fresh parsley, or more to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
2
In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
3
Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
4
Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
5
Preheat the oven to 375 degrees F (190 degrees C).
6
Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
7
Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
8
Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.