Cheesy baked pasta with tomato and mushrooms

(adapted from a recipe in Gourmet off of Epicurious)

INGREDIENTS:
1 onion, chopped into strips
1/2 pound crimini mushrooms, chopped
1 clove garlic
Chili oil
2 tablespoons of butter
1 heaping tablespoon of flour
1 cup milk
1 large or 2 medium tomatoes
parsley
1 1/4 cup of smoked cheese
Fresh grated parmesan cheese
1/2 pound elbow pasta (or similar type)
Butter for garnish


INSTRUCTIONS:
1. Sautee 1 onion in chili oil until the onion begins to soften. Add the mushrooms and garlic. Cook till soft (about 10 minutes). Transfer to a large bowl.

2. Melt 2 tablespoons of butter in the pan. Add 1 heaping tablespoon of flour and make into a roux (low to medium heat), whisking constantly. Add one cup of milk and whisk until thick (about 3 minutes).

3. Add to mushrooms and onions. Add chopped tomato, parsley, and cheese. Mix until blended.

4. Cook pasta for 5 minutes (should still be slightly undercooked). Add to cheese mixture. Salt and pepper to taste.

5. Put in a buttered casserole dish. ** Can make to here a day ahead and refrigerated. Bring to room temp before baking **

6. Sprinkle with parmesan cheese and small butter chunks. Bake uncovered at 450 for 20-25 minutes or until top begins to brown.

NOTES: Can substitute olive oil for chili oil, but add chili pepper flakes when seasoning if you do this so the spice is there. You can try using other types of cheeses, too.