Description
A delightful blend of creamy cheeses, earthy mushrooms, and aromatic herbs that creates a warm and comforting mac and cheese experience.
Ingredients
Scale
- 8 oz. cavatappi or elbow macaroni
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, shredded
- 8 oz. fresh button mushrooms or shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter (for sautéing mushrooms)
- 4 tablespoons butter (for cheese sauce)
- 4 tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
- White wine, for enhancing flavor
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente (about 2 minutes less than package directions), then drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until golden, about 5-7 minutes. Add the minced garlic for the last minute.
- In the same skillet, melt another 4 tablespoons of butter. Stir in the flour, whisking constantly for about 2 minutes until smooth.
- Gradually pour in the milk, whisking to avoid lumps. Continue to cook until thickened, about 5 minutes.
- Lower the heat and stir in the Gruyère and Parmesan cheese until melted and creamy.
- Add the cooked pasta and sautéed mushrooms to the cheese sauce, tossing to combine.
- Season with salt, pepper, and a splash of white wine if desired. Stir in fresh herbs before serving.
- Spoon into bowls and sprinkle with extra cheese or herbs for garnish, and enjoy hot!
Notes
For an extra crunch, sprinkle breadcrumbs mixed with Parmesan on top and broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: mac and cheese, comfort food, Italian recipe, mushroom pasta, family favorite