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 MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
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.
MUSHROOM-SWISS MAC & CHEESE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, sauté 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 13-inch x 9-inch baking dish. Combine the breadcrumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.
MUSHROOM AND SWISS CHICKEN
This is an easy recipe that will impress your guests! It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple.
Provided by Natalie Rowe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
- Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 7.5 g, Cholesterol 94.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.9 g, SaturatedFat 6.9 g, Sodium 499.9 mg, Sugar 2.3 g
MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS
Make and share this Macaroni and Cheese With Chicken and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
- Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
- Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
- Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
- Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
- To make the filling: melt 2 tablespoons butter in a large skillet.
- Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
- Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
- Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
- Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
- Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
- Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
- Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
Nutrition Facts : Calories 610.6, Fat 33.8, SaturatedFat 19.7, Cholesterol 157.5, Sodium 817.5, Carbohydrate 49.1, Fiber 2.5, Sugar 2.8, Protein 27.4
MUSHROOM AND SWISS MAC & CHEESE
I got this recipe from one of my many personal cookbooks. I automatically knew this would be a hit and family favorite. Great for gatherings, parties or an excellent side dish!
Provided by Linda Pulley
Categories Pasta Sides
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Cook the bacon, crumble it then set it aside. Cook pasta according to package directions. Meanwhile in a large skillet , sauté the mushrooms and onion in 2 tablespoons of butter and 1 tablespoon of the vegetable oil until they are tender. Add the garlic and cook an additional 1 minute then set aside.
- 2. For the sauce, melt the 5 tablespoons of butter. Stir in the cream cheese until smooth. Gradually add the milk and the half and half cream. Heat through then stir in the cheeses and the salt and pepper until well blended. Stir in the cook crumbled bacon.
- 3. Drain pasta; toss with the mushroom mixture and the sauce mixture. Transfer to a 9x13 baking dish.
- 4. Combine the bread crumbs, parsley and 2 tablespoons of melted butter; sprinkle over mixture. Bake uncovered for 30 minutes.
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
MACARONI AND CHEESE WITH MUSHROOMS AND BACON
Provided by Stuart Faber
Categories Mushroom Pasta Side Bake Cheddar Bacon Winter Bon Appétit Los Angeles California
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
- Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
- Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.
SWISS MACARONI AND CHEESE
Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.
Nutrition Facts : Calories 464 calories, Fat 27g fat (17g saturated fat), Cholesterol 82mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
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SWISS CHEESE MAC AND CHEESE WITH MUSHROOMS
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- For the mushrooms: In a fry pan, melt 2 tablespoons butter over medium heat. Add sliced mushrooms, sprinkle with salt and saute until the moisture evaporates and mushrooms are just starting to brown. Remove from heat and set aside.
- For the white sauce: Combine olive oil and butter in a sauce pan over medium heat. When butter is melted and starting to bubble add the flour and cook stirring constantly. Sprinkle in a little more flour if needed to make a thick roux. Cook for about a minute and a half. Add the milk and stir until the sauce thickens. Add cheese and blend well. Season with salt and pepper.
- Cook pasta according to package instructions. Right before draining the pasta, reserve about a cup of the hot pasta water. Drain the pasta and mix it with the white sauce. Add the mushrooms. Mix everything together well while drizzling in some of the reserved pasta water until you reach that perfect creamy consistency.
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- Heat the olive oil in a large skillet over moderate heat. Add the mushrooms and cook, stirring occasionally, until they are deeply golden brown, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper, and transfer the mixture to a large bowl.
- Melt the 3 tablespoons of butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly until smooth, for 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add about half of the cheese, stirring until melted and smooth. Season with salt and pepper, and keep the sauce warm over very low heat.
- Meanwhile, in a large pot of boiling well-salted water, cook the pasta until al dente. Drain well, then add to the bowl of spinach and mushrooms. Add the cheese sauce and stir everything together until well combined.
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