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You are here: Home / Main Dish / Mushroom Mac and Cheese

December 3, 2011 By Kaitlin 11 Comments

Mushroom Mac and Cheese

I grew up in a mac & cheese from the box household. You know, the kind with the powered stuff that you add to the macaroni, plus butter and milk. My mom (inexplicably) referred to this as baked macaroni and cheese, so I didn’t even realize that baked mac & cheese was the actual way it was supposed to be cooked until much later in life. As absolutely delicious as I assume traditional baked mac and cheese is, I can’t justify taking all that time to make it (maybe on a weekend some day). Apparently I’m not alone on that thought, because Cooking Light Fresh Foods Superfast cookbook had a somewhat sped up version. This version adds in some mushrooms to make a hearty Mushroom Mac and Cheese.
Mushroom Mac and Cheese
Ingredients:
Sherry-Roasted Mushrooms
  1 package cremini mushrooms
  1 tablespoon olive oil
  Salt and pepper, to taste
  2 garlic cloves, thinly sliced
  Cooking Spray
  2 tablespoons dry sherry
  2 teaspoons chopped fresh oregano
8 ounces (half a box) uncooked elbow macaroni
1/4 cup all-purpose flour
1 small can of evaporated milk
1 cup (4 ounces) shredded fontina cheese
Fresh oregano leaves, for garnish

Preheat the oven to 450 degrees. Combine the mushrooms, olive oil and garlic cloves on a baking sheet coated with cooking spray. Season with salt and pepper.

Bake at 450 degrees for 15 to 20 minutes or until browned. While the mushrooms are cooking, bring a pot of water to a boil. Add the macaroni and cook according to package directions. Drain and set aside.
When the mushrooms are finished cooking, add to a small bowl. Stir in the sherry and oregano. Reserve. Keep the oven on but lower the temperature to 400 degrees.
Add flour to a large pan and gradually add the evaporated milk, stirring with a whisk. Cook over medium heat for 6 minutes or until thick and bubbly, continue to stir constantly.  Add the cheese and season with salt and pepper. I must have been all sorts of lazy this day because I didn’t even feel like shredding the cheese. I instead tore off small pieces and added it to the milk mixture, this ended up working out just fine.
Remove from heat and stir in the mushroom mixture and the pasta.
Add the pasta mixture to a 2 quart baking dish that’s been sprayed with cooking spray. Bake the pasta at 400 degrees for 25 minutes, or until it bubbles. Sprinkle with oregano leaves and serve.
Oh happy creamy deliciousness. I loved this pasta, especially when I got some of the crunchy baked parts in a bite. In retrospect, I really wish I added a light layer of panko on top, just to add more crunch to the dish. But even without that extra crunch, this mac & cheese was really good!
I think this method can be applied to many versions of mac & cheese to make it quicker. Use Gruyere or Cheddar instead of fontina. Add sage instead of oregano, or use truffles/truffle oil, the possibilities are endless!
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Mushroom Mac & Cheese

Total Time: 1 hour

Yield: 4 servings

Ingredients

  • 1 package cremini mushrooms
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 garlic cloves, thinly sliced
  • Cooking Spray
  • 2 tablespoons dry sherry
  • 2 teaspoons chopped fresh oregano
  • 8 ounces (half a box) uncooked elbow macaroni
  • 1/4 cup all-purpose flour
  • 1 small can of evaporated milk
  • 1 cup (4 ounces) shredded fontina cheese
  • Fresh oregano leaves, for garnish

Instructions

  1. Preheat the oven to 450 degrees. Combine the mushrooms, olive oil and garlic cloves on a baking sheet coated with cooking spray. Season with salt and pepper.
  2. Bake at 450 degrees for 15 to 20 minutes or until browned. While the mushrooms are cooking, bring a pot of water to a boil. Add the macaroni and cook according to package directions. Drain and set aside.
  3. When the mushrooms are finished cooking, add to a small bowl. Stir in the sherry and oregano. Reserve. Keep the oven on but lower the temperature to 400 degrees.
  4. Add flour to a large pan and gradually add the evaporated milk, stirring with a whisk. Cook over medium heat for 6 minutes or until thick and bubbly, continue to stir constantly. Add the cheese and season with salt and pepper. I must have been all sorts of lazy this day because I didn’t even feel like shredding the cheese. I instead tore off small pieces and added it to the milk mixture, this ended up working out just fine.
  5. Remove from heat and stir in the mushroom mixture and the pasta.
  6. Add the pasta mixture to a 2 quart baking dish that’s been sprayed with cooking spray. Bake the pasta at 400 degrees for 25 minutes, or until it bubbles. Sprinkle with oregano leaves and serve.
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Filed Under: Main Dish, Meatless, Vegetarian Tagged With: Baked, Cheese, Cremini, Elbow Macaroni, Evaporated Milk, Fontina, Mac and Cheese, Macaroni, Meatless, Mushroom, Oregano, Sherry, Vegetarian

Comments

  1. Ruth Reynoso-Sance says

    December 4, 2011 at 2:05 am

    I love Mac-n-cheese! This recipe looks divine! I will keep it in mind!!

    Reply
  2. Christine says

    December 4, 2011 at 7:48 am

    Mushrooms. Fontina. Mushrooms. Fontina. Mushrooms! Fontina! MUSHROOMS! FONTINA! Where does it start and where does it end!? This looks awesome and I’m sooo hungry all of a sudden! 😀

    Reply
  3. Samantha @ Ferraro Kitchen says

    December 4, 2011 at 3:51 pm

    I could eat the whole pot. Not really….I could….

    Reply
  4. Munatycooking says

    December 4, 2011 at 3:57 pm

    I can almost smell it. Would love a bite 😉

    Reply
  5. kita says

    December 4, 2011 at 8:16 pm

    I was coming over here to congratulate you on your post with Chef Dennis and totally got distracted by this! Maybe its because I’m starving right now but this looks mouth watering! (I never had macaroni and cheese growing up – not even from the box! how sad.)

    Reply
  6. Jay @ LocalFood.me says

    December 4, 2011 at 11:23 pm

    Fantastic! Simple and savory. Adding to my list!

    Reply
  7. Kim - Liv Life says

    December 5, 2011 at 3:43 am

    Oh My!!! This is indeed pulling at my heart and making my mouth water as well. Nicely done, and some beautiful pics too.

    Reply
  8. Tes says

    December 5, 2011 at 9:38 am

    Oh this sounds so comforting and delicious 🙂 I want my dinner to look like this today 🙂

    Reply
  9. Kiri W. says

    December 5, 2011 at 1:45 pm

    Oh wow, I’ve never had mushrooms in my mac and cheese, but I adore them. This recipe sounds amazing, the mac and cheese look so creamy! 🙂

    Reply
  10. CLAIRE says

    December 6, 2011 at 8:55 pm

    I’m making this and eating it every single day for the rest of my life. YUM!!!!!

    Reply
  11. Erin @ Dinners, Dishes and Desserts says

    December 8, 2011 at 5:20 pm

    I love mushrooms, this looks like a great version of mac n cheese

    Reply

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