Active Time
35 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6
© Lucy Schaeffer

How to Make It

Step 1    

In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water. Let stand until the mushrooms are soft, about 20 minutes. Drain and reserve 3/4 cup of the porcini soaking liquid. Finely chop the mushrooms.

Step 2    

Preheat the oven to 375°. In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes; drain.

Step 3    

Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute. Whisk in the reserved porcini liquid and the milk. Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes. Stir in the cream and chopped porcini mushrooms. Scrape into a large bowl.

Step 4    

In a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes. Add the mushrooms to the porcini sauce. Stir in the pasta and fontina cheese and season with salt and pepper. Scrape the pasta into an 8 1/2-by-12-inch baking dish.

Step 5    

Sprinkle with the Parmigiano-Reggiano and bake for about 35 minutes, until golden and bubbly. Let stand 5 minutes before serving.

Make Ahead

The recipe can be prepared through Step 4 and refrigerated overnight. Bring to room temperature before baking. The baked pasta can be refrigerated overnight. Reheat before serving.

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