INGREDIENTS
16 ozs
cavatappi
4 ozs
gruyere
4 ozs
sharp cheddar
2 ozs
parmesan
3
garlic cloves
1
onion
4 cups
milk
4 ozs
cream cheese
6 tbsps
butter
1/2 tsp
nutmeg
1/2 tsp
pepper
1 tsp
sea salt
1 lb
cremini mushrooms stems removed
1 tbsp
chive
1 tbsp
flat leaf parsley