This delicious creamy mushroom macaroni and cheese recipe will be sure to impress at your dinner table. Regular macaroni and cheese is delicious too, but there is so much flavor that can be yielded from fresh fried mushrooms. The sauce is velvety smooth and cheesy with notes of mushroom flavor popping through, yet still has that nostalgic macaroni and cheese taste. My middle child is obsessed with mushrooms, so I try to add them to most meals that I cook. I think it is safe to say this one was one of her favorites.
From my cookbook to your table, I hope you enjoy this tasty pasta as much as my family and I do.
Ingredients:
4 Cups Elbow Noodles, cooked
5 Cups Milk
5 Tbsp Butter
1 Large Sweet Onion, diced
2 Cups Sliced Fresh Mushrooms
1 Head of Garlic, minced
4 Tbsp Corn Starch
1 Tsp Mustard Powder
1/2 Tsp Cayenne Pepper
1 Tsp Salt and Pepper
1 Tbsp Parsley
1 Tsp Basil
1 Brick Cream Cheese
1 Cup Sour Cream
2 Cups Shredded Mozzarella Cheese
2 Cups Shredded Medium Cheddar
Directions:
- Add to a medium pot, butter, diced onions and mushrooms. Sauté until softened, then add minced garlic and continue to cooked for 2 minutes.
- Add salt, pepper, cayenne pepper, basil, parsley and mustard powder. Stir for 1 minute then add sour cream and cream cheese. Stir together until melted, then add milk (reserving a 1/2 cup of milk for the corn starch slurry).
- Add corn starch to 1/2 cup milk, stir together then add to pot. Cook stirring constantly until thickened. Remove from heat and add shredded cheese, stirring until melted together. Pour sauce over precooked elbow noodles and stir together.
- Serve with an extra sprinkle of shredded cheese on top and enjoy!
Whether it's Sweet or Savoury, let it be made with love!
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