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parmesan cheese, freshly grated
Cook elbow macaroni according to package directions.
In a skillet, heat 2 tablespoons of butter and olive oil over medium heat.
Add mushrooms to pan. Saute for about five minutes, then add onion. Saute until onion becomes translucent. Add garlic powder.
Add other two tablespoons of butter, allow to melt. Then add flour. Stir for 3-4 minutes to cook the raw flour flavor away.
Add beef broth, stir to combine flour with broth. Salt and pepper to taste.
Drain pasta and return to pot.
Once mushroom sauce has thickened, add to pasta. Stir to combine. Add 1/2 cup of parmesan cheese.
Top each bowl of pasta with a sprinkling of the rest of the cheese.