kosher salt
1 lb. mezzi rigatoni
1 stick unsalted butter
1/2 C. all-purpose flour
4 C. whole milk
1/4 t. freshly grated nutmeg
freshly ground pepper
2 T. EVOO
1 lb. wild mushrooms, stemmed and sliced
4 oz. cremini mushrooms, quartered
8 oz. taleggio or brie cheese, rind removed, cubed (about 1-1/2 C.)
5 oz. pecorino cheese
1/2 C. breadcrumbs
2 T. chopped fresh parsley
1. Cook pasta in a large pot until al dente; about 9 minutes. Drain the pasta, reserving about 1/4 C. cooking liquid.
2. Meanwhile melt 4 T. butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8-10 minutes. Add the nutmeg and then season with salt and pepper.
3. Meanwhile, heat 2 T. butter and the EVOO in a large skillet over med-high heat. Add half the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with remaining mushrooms.
4. Reduce heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding reserved cooking liquid as needed.
5. Melt the remaining 2 T. butter in a skillet over medium heat. Add the breadcrumbs and toast until golden, stir in the parsley. Divide among 8 small bowls. Garnish with breadcrumb mixture.