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Simple Recipes for Every Day

Mushroom Mac and Cheese

homemade mushroom mac and cheese in a large braiser
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

  • 12 ounces macaroni or cavatappi pasta
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 10 ounces cremini mushrooms, stems chopped and caps reserved
  • 6 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • 3½ cups whole milk
  • 4 ounces crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 tablespoon garlic powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 12 ounces sharp white cheddar cheese, grated
  • 4 ounces Gruyère or comte cheese, grated
  • 2 ounces Parmesan cheese, grated
  • 1 tablespoon chopped chives or flat leaf parsley, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position.

  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Drain.

  3. Meanwhile, heat the olive oil in a large ovenproof braiser or Dutch oven (see Note) over medium heat. Once the oil is glistening, add the onion and mushroom stems and cook until tender, about 4 minutes. Transfer to a plate and set aside.

  4. Melt 4 tablespoons of the butter in the same braiser over medium heat. Once the butter begins to bubble, add the flour, stirring, until a thick paste forms, 1 to 2 minutes. Gradually whisk in the milk until the sauce has thickened enough to coat the back of a spoon, 6-7 minutes. Whisk in the crème fraîche, dijon, garlic powder, nutmeg, thyme, salt, and pepper until combined.

  5. Stir in the cheddar, Gruyère, and parmesan until melted, then stir in the pasta until coated.

  6. Top the macaroni and cheese with the mushroom caps, upside down. Cut the remaining 2 tablespoons of butter into small pieces and place inside the mushroom caps.

  7. Bake in the oven until the mushrooms are tender, cheese is golden and the sauce is bubbling, 30 minutes. Sprinkle with chives before serving, if using.


Note: Don’t have a braiser or Dutch oven? Follow steps 1-5 with a large skillet or pot, then transfer the macaroni and cheese to a 9x13-inch baking dish. Cook through the rest of the recipe as instructed.