This gourmet take on mac and cheese features dried porcini mushrooms, three varieties of sautéed fresh mushrooms and four cheeses. The water used to reconstitute the dried porcini lends the creamy sauce an especially rich, deep mushroom flavor. Make it ahead and bake just before serving.

2 cups water
1 oz. dried porcini mushrooms
2 1/2 to 3 cups whole milk
1 lb. penne (tube-shaped pasta)
1/4 cup unsalted butter
4 oz. button mushrooms, chopped
4 oz. crimini mushrooms, chopped
4 oz. shiitake mushrooms, stems discarded, caps chopped
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Manchego or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
4 oz. mozzarella cheese, thinly sliced

1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Bring water and porcini mushrooms to a boil in medium saucepan. Reduce heat to low; simmer, covered, 5 minutes. Remove from heat; let stand, covered, 10 minutes.

2. Remove mushrooms from liquid; chop. Strain soaking liquid through coffee filter to remove any sediment; add enough milk to soaking liquid to measure 4 cups total.

3. Meanwhile, cook pasta according to package directions; drain.

4. Melt butter in large pot over medium heat. Add button, crimini and shiitake mushrooms; cook 10 minutes or until golden brown, stirring frequently. Add garlic; cook and stir 1 minute or until fragrant.

5. Sprinkle mushrooms with flour; reduce heat to low. Cook 5 minutes or until flour is lightly browned, stirring frequently. Stir in milk mixture, cream and salt. Increase heat to medium-high; bring to a boil. Boil gently 3 to 5 minutes or until slightly thickened, stirring occasionally and adjusting heat as necessary.

6. Stir in pasta, shredded mozzarella, cheddar, Manchego, Parmesan, porcini mushrooms and parsley until well-blended. Spoon into baking dish; top with sliced mozzarella. (Recipe can be made to this point 1 day ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

7. Bake 35 to 45 minutes or until top is browned and bubbly.

8 servings

PER SERVING: 700 calories, 36.5 g total fat (22 g saturated fat), 31 g protein, 62 g carbohydrate, 110 mg cholesterol, 990 mg sodium, 4 g fiber