CREAMY MUSHROOM MACARONI
Cheesy macaroni casserole in an instant!
Provided by BABY1
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g
MUSHROOM MAC AND CHEESE
Please the mushroom lovers in your house with this Mushroom Mac and Cheese! This Mushroom Mac and Cheese features Portobello and button mushrooms.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, cut portobello mushroom in half, then cut each half into 1/4-inch-thick slices. Heat oil in large skillet on medium heat. Add portobello mushrooms and all remaining ingredients; stir. Cook 5 to 6 min. or until mushrooms are tender and lightly browned, stirring occasionally.
- Serve prepared Dinner topped with mushrooms.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
MUSHROOM MACARONI AND CHEESE
This mushroom macaroni and cheese is the ultimate comfort food dish.
Provided by April @ Girl Gone Gourmet
Categories Pasta
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Bring a pot of water to a boil and cook the pasta for approximately half the time as indicated on the box. Drain and return to the pot.
- In a large pan, cook the bacon over medium-low heat until it's crispy and has released its fat. Remove the bacon, leaving the fat in the pan, and set aside. Adjust the heat to medium and add the mushrooms to the pan and stir them around to coat them in the bacon fat. Season them with a 1/2 teaspoon of salt and cook them for about 10-12 minutes, or until they are nicely golden brown and have released their moisture. Add the wine to the hot pan and, using a spatula or wooden spoon, scrape up all the browned bits off the bottom of the pan. Let the wine cook off and then transfer the mushrooms to a plate.
- In the same pan, melt the butter over medium heat. Add the flour and whisk until there are no lumps. Add the milk and cream, whisking continuously, and warm it slowly without letting it boil (lower the heat if necessary). Once the milk and cream are warmed through and the sauce has started to thicken, add the cheese (reserve 1 cup of cheese for the topping) and stir well until it's completely melted into the sauce. Add the mushrooms and stir to combine.
- Add the pasta to the mushrooms and cheese sauce either by transferring the pasta from the pot to the skillet or, in case your skillet isn't big enough to hold all the pasta, transfer the sauce to the pot with the pasta. Stir to coat the pasta in the sauce. Transfer the pasta and cheese sauce to a baking dish.
- Chop the crispy bacon and scatter it over the top of the macaroni and cheese. Sprinkle the remaining one cup of cheese over the top. Cover the dish with tin foil and bake at 375 degrees for 20 minutes. Remove the foil and bake another 10 minutes. Garnish with the fresh parsley and serve.
Nutrition Facts : Calories 843 calories, Fat 45.8g, Carbohydrate 67.2g, Fiber 3g, Protein 40.4g
MUSHROOM-SWISS MAC & CHEESE
Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.-Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside., For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon., Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish., Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 750 calories, Fat 47g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 808mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MUSHROOM CHEESEBURGER MAC AND CHEESE
This recipe is sponsored by Mushroom Council. My teenage son, Eli, is a huge cheeseburger fan, so I try to channel those flavors into other dishes. I love that I can add a vegetable to the mix by using mushrooms!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
- Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.
CAULIFLOWER AND MUSHROOM MAC AND CHEESE
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 4 to 6 serving
Number Of Ingredients 27
Steps:
- For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
- Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer. Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes. Add the wine and cook until reduced; season with salt and pepper. Set aside.
- For the mac and cheese: Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 9 minutes. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
- Put the milk into a medium saucepan and bring to a simmer over low heat.
- Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer. Add the cauliflower, season with salt and pepper and toss to coat. Cook until slightly soft, about 5 minutes. Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
- To make the bechamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
- Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth. Add the cauliflower puree to the bechamel and stir until combined. Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick. Mix in the nutmeg. Pour the sauce over the pasta, add the mushrooms and stir well to combine.
- Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
- For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 1 minute. Add the chiles and garlic and cook for 30 seconds. Add the breadcrumbs and cook until lightly toasted, about 5 minutes. Stir in the parsley and season with salt and pepper.
- Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil. Garnish with parsley leaves.
WILD MUSHROOM MACARONI AND CHEESE
Make and share this Wild Mushroom Macaroni and Cheese recipe from Food.com.
Provided by Little Suzy Homemak
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes.
- Meanwhile, wash leeks.
- Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.
- Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.
- Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.
- Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish.
- To make the macaroni: Preheat oven to 400 degrees with rack in the middle.
- Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again.
- Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.
- Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes.
- Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted.
- Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms.
- Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.
Nutrition Facts : Calories 678.8, Fat 45.3, SaturatedFat 28.1, Cholesterol 143.2, Sodium 649.1, Carbohydrate 39.8, Fiber 2.5, Sugar 8.8, Protein 26.4
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- In a large oven-safe skillet over medium heat, melt olive oil and 1 tablespoon butter until pan is shimmery. Add onions and let cook, stirring occasionally until onions are a deep caramelized color, about 15-20 minutes.
- Add mushrooms to pan and saute an additional 3-4 minutes or until mushrooms are softened. Add garlic and balsamic and saute 1 minute until fragrant. Scrape onion/mushroom mixture into a bowl and set aside.
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