This Mushroom Mac & Cheese is one of my favorite cozy meals. This comfort food combines the creamy flavors of the cheese plus the rich and buttery flavor of the shitake mushrooms. Curl up in your sweats and enjoy this perfect autumn meal!
Mushroom Mac & Cheese
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 1 lb small pasta shells, cooked in salt water
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 cup whole milk
- 1.5 cups shitake mushrooms, cleaned and sliced into strips
- 1 shallot, finely chopped
- ¼ cup white wine
- 1 cup monterey jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- ¼ cup bread crumbs
- ¼ cup pecorino cheese
- 1 tbsp fresh parsley, finely chopped
- Salt and Pepper to taste
Instructions
- In a small pan, saute shallot in 1 tbsp butter for 2 minutes. Add shiitake mushrooms and saute for 5 minutes. Add white wine and a pinch of salt and pepper. Scrape bits from bottom of the pan. Cook for another 3 minutes and then remove from heat and set aside.
- Preheat oven to 375 degrees F.
- In a large pan on medium heat, melt 2 tbsp butter and add the flour and a pinch of salt and pepper until the combination begins to bubble.
- Remove the pan from the heat momentarily and pour in the milk. Stir constantly until the ingredients begin to combine evenly.
- Place pan back over heat and reduce by half (or until the sauce is relatively thick). Remove from heat.
- Mix in the mushrooms, monterey jack, cheddar, and gruyere cheeses and then pour mixture over the pasta shells. Mix all of the ingredients until they are well combined and then pour into a large buttered baking dish.
- In a small bowl, mix bread crumbs and pecorino cheese. Sprinkle over the Mac & Cheese. Bake for 40 minutes or until the top is golden brown.
- Garnish with fresh parsley and serve! Enjoy!
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The ultimate comfort food.