There are so many ways you can make mac & cheese it’s ridiculous! I have a few on my blog already (have you tried my Jalapeno Popper Mac & Cheese yet?!) I’ve only begun to scratch the surface but so far this recipe is at the top of my list when it comes to mac and cheese. The addition of mushrooms in the cheese sauce makes this recipe stand out from the rest and gives you your serving of vegetables in the midst of all the carbs.
This recipe is a baked casserole style mac and cheese which I believe is the best kind! You still get the creamy cheesiness of mac and cheese, with the added comfort and slight crispiness of a baked casserole. Although this mac and cheese has fairly basic ingredients, there is one outlier in the recipe: the mushrooms! You can use fresh or canned mushrooms with the same cook time and results.
I find that elbow shaped pasta is the best in this recipe but you can also use penne or rigatoni if you prefer. After the initial preparation of the pasta and sauce, you’ll throw everything into a large casserole dish and bake for about 25 minutes. I hope this becomes your new go-to mac and cheese recipe! Let me know how you like it in the comments below!
MUSHROOM MAC & CHEESE RECIPE
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.