Mushrooms are such a touchy subject. You have those like me and my SO who are mushrooms fiends. We love them in like every type and form except canned. Ew.
Then there are the kids at the school who throw a fit when I tell them we’re adding to a recipe. Even better? My older sister! She hated mushrooms. She’d pick them out and still probably not eat the parts that they touched. One time, I think this was before I was born, my mom made dinner. She wanted mushrooms. What did she do? She chopped them up so tiny that the kids weren’t able to tell what they were. They thought it was meat, and they asked for seconds. Then she finally told them it was mushrooms. They were soooooo mad!
Last week, we made mac and cheese in our cooking club. It would have been infinitely better with mushrooms. This mushroom macaroni and cheese is delicious. Give it a shot!
Check out the recipe on the next page!
I love these baked mac and cheese recipes. I love the texture of the noodles by the end of it. With the mushrooms in there? Oh heck yes! This is absolutely delicious. There’s a recipe for the specific mushrooms used, but you can always just sauté your mushrooms if you don’t want to do that recipe. Either way it great! This is a gluten free recipe, but if you don’t need or want gluten free just use regular pasta and bread crumbs.
Thanks to Valentina at Momtastic in the Suburbs for this wonderful recipe!
- 1/2 pound (2 3/4 cups) dry (brown rice) elbow pasta
- 3 tablespoons unsalted butter
- 2 tablespoons corn starch
- 2 1/2 cups low-fat milk
- 1 1/2 cups Caramelized Herbed Mushrooms
- 2 1/4 cup grated Gruyere cheese
- 1 1/2 teaspoons salt
- Pepper to taste
- 2 tablespoons olive oil
- 1 cup (gluten free) bread crumbs
- 2 teaspoons dry thyme
- 1 cup grated Swiss cheese
- Preheat the oven to 400 degrees and butter an approximately 9″ x 13″ baking dish. Cook the macaroni in a large pot of boiling, salted water until just tender. Reserve a cup of the cooking water and drain the macaroni in a colander. Then put the macaroni back into the pot with the reserved liquid and set aside.
- To make the sauce, heat a large saucepan over medium-low heat. Melt the butter and whisk in the corn starch until smooth. Whisk in the milk, bring it to a boil, and then reduce the heat to a simmer. Fold in the cheese and mushrooms. After the cheese melts, add the salt and pepper to taste. Remove the sauce from the heat, fold it into the macaroni, and then pour everything into the prepared baking dish.
- To make the topping, combine the olive oil, breadcrumbs, thyme and cheese in a small mixing bowl. Season to taste with salt and pepper, and sprinkle this evenly over the macaroni. Bake for approximately twenty minutes and then place under the broiler for about thirty seconds to brown the top. Wait at least fifteen minutes before cutting.
For more stellar recipes and great step-by-step photos, visit A Pretty Life in the Suburbs.