Fancy Mac and Cheese

I've been pretty busy with exams recently so haven't had anytime to post anything. I haven't even been cooking fancy meals because I haven't had time. I only have 1 exam left and then I'm all done university! Scary stuff. When I look into my future (aka this summer), I foresee lots of fun dishes that I have bookmarked and I'm dying to try, so stay tuned!
I made this fancy mac and cheese 2 weeks ago with my sister at home in Toronto. It should be filed under 'close your eyes and don't pay attention to how much cheese you're adding'... if that were a file you kept. It had FIVE different cheeses in it: fontina, gruyere, parmesan, blue cheese and goat's cheese. So basically not healthy but unbelievably delicious. A treat to be saved for a rare occasion! The cheese sauce was delicious enough to eat with a spoon... but we totally didn't do that at all.

We followed the recipe pretty closely. Here were our changes:

• We didn't have macaroni so we used rigatoni. I think it would have worked out better if we used macaroni... the rigatoni noodles were too big.
• When roasting the mushrooms, we added garlic and fresh thyme to give the mushrooms more flavour. 
• We also added some fresh thyme to the onions while they were cooking. 
• We omitted the 1/2 and 1/2 cream because it already had enough fat and creaminess in it, we wanted to feel a little better about ourselves. 
• For the egg, we separated the egg yolks from the egg whites. We only used the egg yolks. 
• I can't remember exactly, but I believe we only baked it for 15-20 minutes.