Mushroom Macaroni and Cheese

Mushroom macaroni and cheese combines tender pasta and savory sautéed mushrooms with a rich, creamy three-cheese sauce. Baked in a cast iron skillet, it's a hearty homemade side dish or satisfying meatless meal.

Course Main Dishes

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 865kcal

Author Diane Gail

Ingredients

5 tablespoons butter divided
10 ounces baby portobello mushrooms cleaned and sliced
2 large garlic cloves pressed
10 ounce cavatappi pasta dry
3 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder
3 cups whole milk
3/4 teaspoon salt
3/4 teaspoon coarse black pepper
2 cups shredded extra sharp cheddar cheese
2 cups shredded gouda cheese
1 cup shredded parmesan cheese

Instructions

Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over medium heat.
Add the mushrooms and garlic. Cook until the mushrooms are tender and browned. Remove from the skillet and set aside.
Cook the pasta in salted boiling water to your preferred texture. Drain well and combine with the mushrooms. Set aside.
Melt the remaining butter in the skillet over medium heat. Whisk the flour and mustard powder together, then whisk them into the butter. Cook for about 1 minute, whisking constantly.
Gradually whisk in the milk until smooth and slightly thickened.
Stir in the salt and pepper. Reduce the heat to low and stir in the cheeses until melted and the sauce is smooth.
Combine the pasta and mushrooms with the cheese sauce in a large bowl. Transfer the mixture back to the skillet and spread evenly.
Bake at 400°F (205°C) for 20 minutes, until hot throughout and the cheese sauce is set. Rest for 5 minutes before serving.

Notes

Cook the pasta to your preferred texture; it will not soften significantly during the 20-minute bake.
Keep the heat low when melting the cheese to help the sauce stay smooth.
The cheese sauce will be somewhat loose before baking and will thicken and set in the oven.
A greased baking dish can be used instead of a cast iron skillet.
Refrigerate leftovers in an airtight container and reheat covered in the oven.

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