"Hamburger" Helper

1 lb of Radiatore pasta

3 tablespoons of butter

1 lb of cremini mushrooms, minced

3 tablespoons of flour

2 cups of oat milk

4 cups of low fat cheddar cheese

1 teaspoon ground mustard

1/2 teaspoon nutmeg

1 teaspoon of fresh thyme

Pinch of cayenne

Salt and pepper, to taste

Take out a large pot of water and bring to a boil. I don't salt the water for this recipe because the cheese sauce has enough salt. Cook the pasta according to package instructions, drain, rinse and set aside.
Next make your sauce. Take out a large sauté pan with high sides and add in 1 tablespoon of butter. Bring to medium - high heat and add in the mushrooms. Season with salt and pepper and cook down until softened and you have a nice deep brown color, about 5 - 7 minutes. Add in 2 more tablespoons of butter, melt, then sprinkle in the flour. Lower the heat and cook for a couple more minutes so that you cook the raw flour taste out. Then, add in the oat milk and bring the pan up to high heat and stir until thickened. Once it's thickened, turn off the heat and add in the cheddar cheese, ground mustard, nutmeg, thyme, and a pinch of cayenne. Stir until the cheese has melted and then taste for seasonings.
Add the pasta to a big bowl and pour the cheese sauce over it. Combine thoroughly. Serve with fresh thyme and enjoy!

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