4ounces(113g)cream cheeseat room temperature and cut into small cubes
Instructions
Add the butter and mushrooms to a medium size pot and cook until the mushrooms become tender and reduce down.
Remove them from the pot and set aside for later then add the onion and cook until it becomes translucent.
Add the garlic and rosemary and cook just until they become fragrant.
Add the ground beef, ½ teaspoon of the salt, sage and red pepper to the pot.
Crumble the beef as it cooks until it turns a dark brown color then remove it from the pot and wipe out any excess grease and beef bits.
Pour in the chicken broth and add the remaining salt and bring it to a boil then add the pasta and let it cook for the amount of time that the box instructions indicate.
Remove the pot from the heat and stir in the heavy cream.
Then add the mozzarella, white cheddar, gouda and cream cheese and stir until melted.
Stir in the cooked mushrooms and beef then serve with freshly minced parsley.
Notes
This pasta can be stored in an airtight container in the fridge for up to 3 days.