Mushroom Macaroni Casserole
Creamy, comforting, and irresistibly satisfying, this Mushroom Macaroni Casserole is the perfect weeknight dinner or crowd-pleasing dish for gatherings. Packed with the earthy flavors of sautéed white button mushrooms, garlic, and onion, all nestled in a rich, homemade cheddar cheese sauce, this casserole takes classic macaroni and cheese to the next level. A crunchy breadcrumb topping infused with Parmesan adds the perfect textural contrast, while a hint of fresh parsley brightens every bite. Ready in just an hour, this baked pasta dish combines easy-to-follow techniques like making a roux-based cheese sauce and layering flavors for a truly indulgent result. Whether served as a comforting main or a hearty side, this creamy mushroom casserole will quickly become a favorite in your dinner rotation. Perfect for fans of savory baked pasta, cheesy casseroles, and family-friendly meals.
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 300 grams white button mushrooms, chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions, until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and chopped mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and are lightly browned. Season with a pinch of salt and black pepper. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk and vegetable broth to the roux, whisking continuously to prevent lumps. Cook for 4-5 minutes, or until the sauce thickens.
Stir in the shredded cheddar cheese and half of the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with the remaining salt and pepper.
In a large mixing bowl, combine the cooked macaroni, sautéed mushrooms, and cheese sauce. Toss gently to evenly coat.
Transfer the macaroni mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the breadcrumbs with the olive oil and the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7249 mg | 315% | |
| Total Carbohydrate | 360.4 g | 131% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 54.6 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2822 mg | 217% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2414 mg | 51% | |
*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.
