Directions

1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, in a small saucepan, melt 3 tbsp of butter over medium-low heat. Once the butter is melted, whisk in the flour and allow to cook, whisking occasionally, for one to two minutes. Slowly add the milk in ½ -cup increments, whisking after each addition. Once all the milk has been added, turn the heat up to medium and allow the mixture to come to a gentle simmer, whisking frequently.
3. Once the mixture has thickened to a creamy sauce consistency, add the tomato bisque and bring to a simmer, then add the Cheddar, along with salt and pepper to taste. Immediately remove from heat and set aside, covered with a lid, to keep warm.
4. Once the pot of water has come to a rolling boil, salt generously, then add the pasta and cook according to package instructions.
5. While the pasta is cooking, heat the remaining tablespoon of butter in a frying pan over medium heat. Add the shallots and sauté, stirring frequently, until golden, about five minutes. Remove shallots from the pan and set aside in a small bowl.
6. Wipe the pan with a paper towel and return to the stovetop. Turn heat up to medium-high, add a bit of olive oil to the pan then sauté mushrooms until lightly browned. Add a pinch of salt and set aside.
7. Once the pasta is al dente, reserve a cup of the cooking water and drain the pasta into a colander.
8. Return pasta to the pot, then add the creamy tomato sauce, shallots and mushrooms. Stir everything together, then season with additional salt and pepper to taste, if desired.
9. Serve garnished with fresh thyme and enjoy!