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Mushroom Mac and Cheese

Mushroom Mac and Cheese

 

 

Perfect for a Sunday dinner…

 

Ingredients

 

For Sautéed Mushrooms

700 grams pounds cooked mushrooms (mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello)

6 large garlic cloves (chopped)

1 Cup chopped parsley leaves

4 shallots (chopped)

1/2 cup good olive oil

4 tablespoons unsalted butter

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

 

For the Main Dish

Kosher salt

Vegetable oil

450 grams elbow macaroni

 

1-liter milk

8 tablespoons unsalted butter, divided

1/2 cup all-purpose flour

 

4 cups Gruyere cheese, grated

2 cups extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

 

1/2 teaspoon nutmeg

1 1/2 cups fresh white bread crumbs (5 slices, with crusts removed)

 

 

Cooking Guides

Find out more about mushrooms in our Guide to Mushrooms.

Find out more about macaroni in our Guide to Pasta.

 

Best Mushroom Macaroni and Cheese Recipe

 

 

Directions

 

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

 

Preparing the sautéed mushrooms

  1. Brush the caps of each mushroom with a clean damp cloth. Remove and throw away the stems. Slice the mushrooms into bite-sized pieces.
  2. In a large saucepan, add the olive oil, shallots and cook them until they are soft and translucent.
  3. Next, add the butter, mushrooms, salt, and pepper and cook over medium heat for 9 minutes, until they are soft and begin to release their juices. Toss in the garlic and cook for 2 more minutes. Add the parsley, salt, and set aside.

 

Preparing the mushroom mac and cheese

  1. Meanwhile, heat the milk in a small saucepan (don’t boil it).
  2. In a large pot, melt 6 tablespoons of butter and whisk in the flour. Cook over low heat for 2 minutes, whisking it often. While you are whisking, add the hot milk slowly and cook this mixture for another minute until the mixture has thickened.
  3. Turn off the heat, add the Cheddar, Gruyere, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and mushrooms and stir well. Place the mixture in small individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter.
  5. Combine the bread crumbs with the fresh bread crumbs.
  6. Sprinkle the bread crumb mixture on the top of the macaroni.
  7. Bake this for 30 to 35 minutes (the sauce should be bubbly and the macaroni should be browned on the top).
  8. Serve the macaroni on your child’s favorite dish and enjoy!

 

 

Best Mushroom Macaroni and Cheese Recipe

 

 

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