Mushroom 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
1. Cook the pasta according to package directions. Drain the pasta and set aside.
2. 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.
3. 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.
4. 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.
5. Add the cooked pasta in with the sauce and stir to combine. Taste and season with additional salt & pepper if necessary.
2. 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.
3. 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.
4. 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.
5. Add the cooked pasta in with the sauce and stir to combine. Taste and season with additional salt & pepper if necessary.
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