Yummy Mushroom Macaroni and Cheese
Creamy, cheesy, and packed with earthy flavor, Yummy Mushroom Macaroni and Cheese is a gourmet twist on the classic comfort food. This decadent dish combines tender elbow macaroni with a velvety cheese sauce made from sharp cheddar and Gruyère, perfectly balanced by sautéed baby bella mushrooms and a hint of garlic. Topped with a golden, crunchy layer of Parmesan-panko breadcrumbs, this baked macaroni and cheese offers a satisfying contrast of textures. Ready in just 45 minutes, it's a crowd-pleasing dinner option or indulgent side dish perfect for mushroom lovers and cheese enthusiasts alike.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 8 oz Baby bella mushrooms, sliced
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional)
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
Instructions
Cook the elbow macaroni in a large pot of salted boiling water until al dente according to the package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until browned and softened. Add the minced garlic and cook for an additional 1 minute. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring often, until it thickens (about 3-4 minutes).
Reduce the heat to low and slowly stir in the shredded cheddar cheese and Gruyère cheese. Stir until the cheeses are fully melted and the sauce is smooth. Season with 1 teaspoon of salt, black pepper, and paprika (optional).
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and sautéed mushrooms. Mix well to coat the pasta evenly.
Pour the mixture into a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and the remaining 0.5 teaspoon of salt. Sprinkle this mixture evenly over the top of the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Yummy Mushroom Macaroni and Cheese!
Nutrition Facts
Calories |
3950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.4 g | 411% | |
| Saturated Fat | 180.2 g | 901% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 7582 mg | 330% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 43.6 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 4618 mg | 355% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2280 mg | 49% | |
*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.
