Macaroni Baked With Mushrooms, Ham And Cheese - cooking recipe

Ingredients

8 Tbsp. (1 stick) unsalted butter (divided), plus unsalted butter for the baking dish
1 lb. fresh creminis, quartered
1 lb. fresh shiitakes, quartered
2 tsp. salt, divided
3/4 tsp. freshly ground black pepper, divided
2 1/2 c. milk
3 Tbsp. unbleached all-purpose flour
pinch of freshly grated nutmeg
10 oz. medium-sharp Cheddar cheese, grated
10 oz. Monterey Jack cheese, grated
1 lb. imported dried penne rigate or other short, ridged, tubular semolina pasta
1/2 lb. smoked ham, well-trimmed and cut into 1/2-inch dice
1 (10 oz.) pkg. frozen peas, thawed and drained
3 Tbsp. freshly grated Parmesan cheese
3 Tbsp. fine dried bread crumbs

Preparation

In a large skillet over medium heat, melt 3 tablespoons of the butter.
When it foams, add the cremini and shiitake and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper; cover and cook, tossing and stirring, once or twice, until the mushrooms begin to render their juices, about 5 minutes.
Transfer the mushrooms to a strainer set over a bowl.