Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

1-2 T. olive oil

1-2 T. butter

1-2 large onion, sliced (I love caramelized onions, two for me)

1 pkg. (8 oz. or so) mushrooms, use the type your family loves

1lb.  Hamburger

Kosher salt

1 lb. medium elbow pasta

4 T. butter

1/4 C. all-purpose flour

2 1/2 C. whole milk

1 heaping tsp. Dijon mustard

2 C. grated Swiss cheese

1 C. grated Monterey Jack

4 oz. cream cheese, cut into cubes

Salt and pepper to taste

Fresh parsley for garnish

What to do:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.

While your pasta cooks, in a medium size fry pan over medium heat melt equal amounts of  butter and olive oil together then add the onions and mushrooms; let them cook slowly until the onions and mushrooms get a little brown, about 10-15 minutes. Put this on a separate plate and set aside. Now it’s time for your hamburger, cook until now longer pink and make sure to crumble it, once done place on a separate plate and set aside.

In the same large saucepan over medium heat, melt more of the butter, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and mustard, bring to a low simmer. Stir until the mixture looks thick, about 3 to 5 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta, onions, mushrooms and burger; toss until thoroughly combined, season with salt and pepper. Transfer to a large bowl and serve warm, garnished with parsley or chopped green onion.

Christina’s Notes:

If you find that the sauce is too thick just add a little more milk, which should thin it out for you. Also, chunks of bacon are totally out of this world in this dish!!!