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-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 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.
MACARONI WITH MUSHROOM SAUCE
A very easy and quick recipe for all you mushroom lovers. I sometime add a 3.8 oz can of sliced black olives (drained) just for a change. I usually serve with crusty bread and a salad and a glass of wine. Enjoy!
Provided by Denise in NH
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large skillet; add olive oil.
- Add mushrooms, garlic and red pepper flakes;saute over medium heat for 10 minutes.
- Add broth, wine, balsamic vinegar and bouillon cube to the mushroom mixture; increase heat to high cooking for 10 minutes more.
- Remove from heat and stir in parsley and salt.
- While sauce is cooking, cook macaroni as directed on package; drain well and return macaroni to pot.
- Add mushroom sauce to macaroni and stir well; add cheese and toss to mix.
Nutrition Facts : Calories 561.8, Fat 18.2, SaturatedFat 5.1, Cholesterol 15, Sodium 718.7, Carbohydrate 74.8, Fiber 3.9, Sugar 6.4, Protein 20.4
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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