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Copy LinkMushroom Mac & Cheese
servings: 6
total time: 30 minutes
Ingredients
- 1 pound uncooked elbow macaroni pasta
- 3 TBSP unsalted butter
- 12 ounce mix of cremini, shiitake, and oyster mushrooms, thinly sliced
- 3 TBSP all-purpose flour
- 1/2 tsp garlic powder
- salt & pepper
- 3 cups whole milk
- 6 ounces sharp white cheddar cheese, shredded
- 6 ounces gruyere cheese, grated
Directions
- Cook the pasta according to package directions. Drain the pasta and set aside.
- Melt the butter in a dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
- Stir in the flour, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper until well combined. Slowly pour in the milk while stirring and cook until it just begins to boil.
- Take the dutch oven off the heat and stir in the cheeses a little at a time until all the cheese is melted and combined.
- Add the cooked pasta in with the sauce and stir to combine. Taste and season with additional salt & pepper if necessary.
