Mushroom Swiss Mac and Cheese

my friend made a delish mac and cheese earlier in the week.. i was craving more, so i decided to make my own.  this one looked pretty good... and it was tasty.  just remember.. no one said it was healthy! ;)

Mushroom Swiss Mac and Cheese
from Taste of Home

Ingredients

• 1 package (16 ounces) pasta
• 1/2 pound baby portobello mushrooms, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
  
  SAUCE
• 5 tablespoons butter
• 1 package (8 ounces) cream cheese, cubed
• 1-1/4 cups whole milk
• 1-1/4 cups half-and-half cream
• 2-1/2 cups (10 ounces) shredded Swiss cheese
• 1-1/4 cups grated Parmesan and Romano cheese blend
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 bacon strips, cooked and crumble
  
  TOPPING
• 1/3 cup panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons butter, melted

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender.  Add garlic; cook 1 minute longer. Set aside.

• For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
• Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-in. x 9-in. baking dish.
• Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.