Mushroom Mac & Cheese Recipe

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 Mushroom Mac & Cheese recipe is at the top of my list. The addition of mushrooms in the cheese sauce makes this recipe stand out from the rest. It 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 to use 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!

PAIR THIS MUSHROOM MAC & CHEESE WITH ONE OF THESE DELICIOUS DISHES BELOW:

1. Stuffed Roasted Tomatoes
2. Mushroom Pesto Burgers
3. Sweet & Spicy Boneless Ribs

Mushroom Mac & Cheese Recipe

Course: Pasta & Noodles, Sides & SaladsDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Bake time

25

minutes

Calories

544

kcal

The addition of mushrooms in the sauce makes this mac & cheese stand out from the rest and gives you your serving of vegetables in the midst of all the carbs.

Ingredients

• 16 oz pasta of your choice (I used Elbow this time)

• 4 Tbs salted butter

• 5 Tbs flour

• 1 tsp garlic salt

• 1 tsp onion powder

• ½ tsp black pepper

• 4-5 cups shredded cheese, divided

• 2 ½ cups milk

• 20 oz fresh or canned mushrooms, sliced

Directions

• Preheat oven to 400 degrees. Grease a 9×13 casserole dish and set aside 
• Prepare pasta according to package instructions but slightly under cooked (still slightly firm) 
• In a large saucepan, melt butter and add flour, salt, onion powder and black pepper. Whisk until smooth 
• Add the milk and whisk on medium heat. Let boil, whisking continuously until thick 
• Add 3 cups of the shredded cheese and mix until melted 
• Remove from heat and add the cooked pasta and sliced mushrooms to the saucepan. Mix until everything is combined well and cheese sauce is evenly distributed 
• Pour all contents into the prepared casserole dish. Top with the remaining shredded cheese 
• Bake for 25 minutes 

Recipe Video

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.