Skillet Mushroom Mac and Cheese

cookinglight.com

Kim Klieger Geiringer

8 ounces uncooked whole-wheat elbow pasta (such as Bionaturae)

1 tablespoon extra-virgin olive oil

1 (8-oz.) pkg. cremini mushrooms, cut into quarters

4 ounces shiitake mushroom caps, cut into halves

5 teaspoons chopped fresh thyme, divided

½ teaspoon kosher salt

2 tablespoons all-purpose flour

1 ½ cups 2% reduced-fat milk

2 ounces Gruyère cheese, shredded (about ½ cup)

2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about ½ cup)

3 cups baby spinach

2 tablespoons whole-wheat panko (Japanese breadcrumbs)

Directions at cookinglight.com

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