Cheddar Mushroom Macaroni
Creamy, comforting, and packed with savory flavors, this Cheddar Mushroom Macaroni recipe is a glorious twist on classic mac and cheese. Featuring tender elbow macaroni enveloped in a silky cheddar cheese sauce, this dish is elevated by the earthy richness of sautéed white mushrooms and aromatic garlic. A touch of paprika adds subtle warmth, while a golden roux ensures the sauce is irresistibly smooth. With just 40 minutes from prep to plate, this one-pot wonder is perfect for busy weeknights or indulgent weekends. Serve it as a standalone vegetarian meal or pair it with a crisp green salad for a complete and satisfying dinner. Garnish with fresh parsley for a pop of color and brightness that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 3 tablespoons Butter
- 8 ounces White mushrooms, sliced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their juices and are lightly browned. Add the minced garlic and cook for another 1 minute. Remove the mushrooms and garlic from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture begins to thicken.
Lower the heat to medium-low and gradually stir in the shredded cheddar cheese until it melts and the sauce is smooth.
Season the cheese sauce with salt, pepper, and paprika. Stir to combine.
Add the sautéed mushrooms and garlic back into the skillet, and mix them into the cheese sauce.
Fold the cooked macaroni into the skillet, ensuring all the pasta is evenly coated in the sauce. Cook for 2-3 minutes to heat through.
Remove from heat and serve immediately. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 36.0 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 2248 mg | 173% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
