Cheesy Noodles and Mushrooms
Indulge in the creamy, comforting delight of Cheesy Noodles and Mushrooms, a perfect harmony of rich flavors and hearty textures. This quick and easy recipe combines tender egg noodles with sautéed golden-brown button mushrooms in a luscious cheddar and parmesan cheese sauce. Enhanced with hints of garlic and a silky roux, every bite offers a velvety, cheesy embrace. Ready in just 40 minutes, this dish is an ideal weeknight dinner or a crowd-pleasing brunch centerpiece. Garnish with fresh parsley for a touch of brightness, and serve it piping hot for an irresistible bowl of comfort food. Perfect for mushroom lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 300 grams egg noodles
- 200 grams button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves
- 1 tablespoon all-purpose flour
- 1.5 cups whole milk
- 150 grams cheddar cheese (shredded)
- 50 grams parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, chopped)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
Clean and slice the button mushrooms into thin slices. Mince the garlic cloves.
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil. Once melted, add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk continuously for about 1 minute to make a roux. Slowly pour in the milk, whisking constantly to prevent lumps, and bring the mixture to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the cheddar cheese and parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt and black pepper. Taste and adjust seasoning as needed.
Add the cooked mushrooms and the drained egg noodles to the cheese sauce. Toss to coat everything evenly.
Serve immediately. Optional: Garnish with chopped parsley for a pop of color and added flavor.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.9 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2143 mg | 165% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1613 mg | 34% | |
*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.
