Creamy Mushroom Mac & Cheese

A small bowl of white cheddar mac and cheese with mushrooms.

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 693kcal

Author: Deanna

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Equipment

Ingredients

1 pound macaroni or other short noodles
4 tbsp butter divided
12 oz sliced cremini mushrooms
2-3 cloves garlic minced
3 tbsp all purpose flour
1 tsp onion powder
1 tsp mustard powder
1/2 cup cream cheese
1 cup heavy cream
2 1/2 cups whole milk
8 oz (4 cups) shredded white cheddar cheese
6 oz (3 cups) shredded Monterey Jack cheese
2 oz (1 cup) shredded Swiss cheese

Instructions

Begin by boiling a large pot of water. Once the water is boiling, add the macaroni noodles and cook until they reach al dente stage. Drain and set aside.
While the noodles are cooking, prepare the sauce. In a large pot or dutch oven, melt one tablespoon of the butter over medium heat the sliced mushrooms. Cook until the mushrooms are softened and reduced in volume by about half, then remove from the pot and set aside.
Add the remaining butter to the pot, flour, cream cheese, and seasonings, and stir with the melted butter until it thickens.
Stir in the milk and cream. Once the milk is warm, add the cheese 1/3 at a time, stirring until melted until all of the cheese is added, the cheese is melted, and the mixture is smooth. Do not allow the cheese sauce to boil.
Add the cooked noodles to the pot and stir to combine. Allow the pasta to heat until the cheese sauce has thickened. This should take 3-5 minutes.
Add the cooked mushrooms to the pot, stir to combine, and serve.

Notes

Be sure you are using freshly shredded cheese, not packaged pre-shredded cheese. Packaged shredded cheese contains additives that will result in a grainy cheese sauce.

Nutrition