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Mushroom Mac and Cheese Recipe

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4 from 9 reviews

A rich and creamy mushroom mac and cheese that combines sharp cheddar, Gruyère, and Parmesan cheeses with tender cremini mushrooms. This hearty twist on the classic mac and cheese is baked to golden perfection, with mushrooms stuffed with butter on top, creating a deliciously comforting dish that serves eight.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Pasta and Mushrooms

  • 12 ounces macaroni or cavatappi pasta
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 10 ounces cremini mushrooms, stems chopped and caps reserved

Cheese Sauce

  • 6 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • 3½ cups whole milk
  • 4 ounces crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 tablespoon garlic powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper

Cheeses

  • 12 ounces sharp white cheddar cheese, grated
  • 4 ounces Gruyère or comte cheese, grated
  • 2 ounces Parmesan cheese, grated

Garnish

  • 1 tablespoon chopped chives or flat leaf parsley (optional)

Instructions

  1. Preheat the oven: Set your oven to 375°F and position the rack in the center to prepare for baking the mac and cheese later.
  2. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni or cavatappi pasta and cook until it is just one minute shy of al dente, according to package instructions. Drain the pasta and set aside.
  3. Sauté onion and mushroom stems: While the pasta cooks, heat the extra-virgin olive oil in a large ovenproof braiser or Dutch oven over medium heat. Add the chopped onion and reserved chopped mushroom stems. Cook until they are tender and fragrant, about 4 minutes. Transfer this mixture to a plate and set aside.
  4. Make the roux and sauce: In the same braiser, melt 4 tablespoons of butter over medium heat. Once the butter bubbles, whisk in the flour to form a thick paste or roux and cook for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in the whole milk, continuing to stir until the sauce thickens enough to coat the back of a spoon; this takes about 6 to 7 minutes.
  5. Enhance the sauce flavors: Stir in the crème fraîche, Dijon mustard, garlic powder, nutmeg, minced fresh thyme, kosher salt, and freshly cracked black pepper until fully combined and smooth.
  6. Add cheeses and pasta: Incorporate the grated sharp white cheddar, Gruyère (or Comté), and Parmesan cheeses into the sauce, stirring until melted and smooth. Then, fold in the cooked pasta, making sure all the noodles are evenly coated in the cheesy sauce.
  7. Arrange mushrooms and butter: Place the reserved mushroom caps upside down over the mac and cheese mixture. Cut the remaining 2 tablespoons of butter into small pieces and place a piece inside each mushroom cap to help them cook rich and tender.
  8. Bake the dish: Transfer the braiser or Dutch oven to the preheated oven. Bake for 30 minutes, or until the mushrooms are tender, the cheese on top is golden, and the sauce is bubbling.
  9. Garnish and serve: Remove the mac and cheese from the oven and sprinkle with chopped chives or flat leaf parsley, if desired. Serve hot and enjoy the creamy, mushroom-infused comfort food.

Notes

  • If you do not have a braiser or Dutch oven, cook the mac and cheese in a large skillet or pot through step 6, then transfer it to a 9x13-inch baking dish before adding the mushroom caps and baking.
  • To prevent overcooking, be careful not to boil the pasta fully; it should be slightly underdone before baking.
  • Fresh thyme adds an earthy aroma that pairs beautifully with the mushrooms; dried thyme can be used as a substitute but use 1/3 the amount.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/mushroom-mac-and-cheese-recipe/