Wild Mushroom Macaroni and Cheese
Elevate your comfort food game with this indulgent Wild Mushroom Macaroni and Cheese, a luxurious twist on a classic favorite. This recipe combines the earthy richness of sautéed wild mushrooms—shiitake, cremini, and oyster varieties—with a creamy, velvety cheese sauce made from sharp cheddar, nutty gruyere, and savory parmesan. Topped with crisp panko breadcrumbs and infused with fragrant thyme, this baked macaroni masterpiece offers layers of flavor and texture in every bite. Perfect for cozy family dinners or as a showstopping side dish at gatherings, this dish is ready in under an hour and serves six. Garnish with fresh parsley for a pop of color and freshness, and watch as this irresistible creation becomes a table centerpiece. Keywords: wild mushroom macaroni and cheese, baked mac and cheese, creamy cheese sauce, wild mushrooms, comfort food recipes, easy weeknight dinner.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp butter, divided
- 1 tbsp olive oil
- 10 oz mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat. Add the sliced mushrooms and sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Add the minced garlic and sauté for another 1 minute. Remove from heat and set aside.
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is golden and smells slightly nutty.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar, gruyere, and parmesan cheeses, one handful at a time, until fully melted. Season the cheese sauce with thyme, salt, and black pepper.
In a large mixing bowl, combine the cooked macaroni, sautéed mushrooms, and cheese sauce. Mix until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
Sprinkle the panko breadcrumbs over the top in an even layer.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.2 g | 394% | |
| Saturated Fat | 177.7 g | 888% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 7043 mg | 306% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 58.2 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 4522 mg | 348% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2532 mg | 54% | |
*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.
