Mac 'n' cheese "Three cheese"

Ingredients:

• 450 g penne pasta (feathers)
• 4 tablespoons unsalted butter
• 2 teaspoons fresh thyme
• 1 clove garlic, minced
• 450 g thinly sliced ​​champignons
• 1/4 cup flour
• 2 cups whole milk
• 0.5 cups heavy cream
• 1 tbsp Dijon mustard
• 2 cups grated fontina cheese
• 0.5 tbsp. grated parmesan
• 6 slices of Taleggio cheese

Preparation:

1. Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to package directions. Drain.
2. In a large skillet, melt the butter, add the thyme and garlic, and sauté over medium heat for 2 minutes. Add the mushrooms and sauté until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Stir in the flour and cook for 2-3 minutes.
3. Stir in the milk, cream, and mustard. Season with salt and pepper to taste. Bring to a gentle simmer. Continue stirring until the sauce thickens enough to coat the back of a spoon. Add the fontina and Parmesan and stir until melted. Add the pasta and toss to coat.
4. Serve in bowls with a slice of Taleggio on top.