1. Position rack in center of oven, preheat to 350°F (175°C)
2. Bring a large stockpot of water, ¾ full to rolling boil, add salt until the water just tastes of salt
3. Add pasta to water, stirring to separate, cook until pasta still has a slight tooth or bite when tasted
4. Drain pasta, toss with a drizzle of olive oil, arrange in casserole dish
5. Heat a medium-sized heavy-bottom saucepan over medium, add butter and olive oil
6. Add mushrooms and thyme, season with salt and pepper, sauté until golden brown, remove and reserve
7. Reheat the medium-sized heavy-bottom saucepan over medium, add butter, when light brown and fragrant add flour
8. Whisk to incorporate until smooth and thickened for 30 seconds, add milk, whisk to incorporate
9. Incorporate the cheese, whisk until smooth, add mushrooms and any reserved liquids from resting
10. Combine pasta and cheese sauce, folding together to evenly mix, top with Parmigiano Reggiano
11. Bake uncovered for 45 minutes or until golden brown

Recipe by: Chef Jonathan Collins