Description
A rich and creamy mac and cheese with a unique flavor profile featuring sharp cheddar, mozzarella, and earthy mushrooms.
Ingredients
Scale
- 1 pound pasta (elbow macaroni, cavatappi, or shells)
- 2 cups sharp cheddar cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 3 cups whole milk (or half-and-half)
- 1 cup mushrooms (cremini or shiitake)
- 4 tablespoons unsalted butter, plus more for greasing
- 1/4 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Fresh herbs (thyme, parsley) for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat and sauté sliced mushrooms until golden and tender, about 5-7 minutes.
- In the same pot, melt 4 tablespoons of butter. Sprinkle in the flour and whisk for 2 minutes to form a roux. Gradually add milk, whisking until smooth and thickened (about 5 minutes).
- Remove from heat and mix in shredded cheddar, mozzarella, and parmesan until melted. Season with garlic powder, salt, and pepper to taste.
- Fold in cooked pasta and sautéed mushrooms until coated in cheese sauce.
- Transfer mixture to a greased baking dish and sprinkle with additional cheese. Bake for 20-25 minutes, until golden and bubbly.
- Let cool for a few minutes, then garnish with fresh herbs before serving.
Notes
For best results, use freshly shredded cheese instead of pre-shredded. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: mac and cheese, comfort food, cheesy pasta, family recipe