Mushroom  Herb Mac and Cheese

Mushroom Herb Mac and Cheese

Serve this company-worthy macaroni and cheese as either a main dish or as a side to your favorite meats. The blend of swiss and cheddar cheeses paired with fresh herbs, mushrooms and a shallot adds that extra special touch making this dish memorable.

prep time
30
minutes
cook time
55
minutes
servings
6

Ingredients















Cooking Instructions

1

Heat oven to 400°F. 


2

Sauté mushrooms and shallot in 2 tablespoons butter in a large skillet until tender. Add white wine vinegar; cook and stir until liquid is evaporated. Season with salt and pepper to taste. Remove from heat; set aside.


3

Cook macaroni according to package direction until al dente; drain. Melt 4 tablespoons butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Add thyme, tarragon and chives; cook and stir until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup swiss and 1 cup cheddar until melted. Stir in macaroni and mushrooms. Season with salt and pepper to taste. Remove from the heat.


4

Spoon pasta mixture in a greased 13 x 9-inch baking dish. Melt remaining butter; toss with bread crumbs to coat. Sprinkle with remaining swiss and cheddar and bread crumb mixture. Bake for 15-20 minutes or until bubbly. Let stand 10 minutes before serving.


Recipe Tip:
Any brand of Wisconsin swiss or white cheddar cheese can be used.
cheese iconCheesemonger Tip:
Both swiss and baby swiss are made in Wisconsin! Baby swiss has more moisture and a bit more fat which gives it a milder, sweeter flavor.

Ingredients















Cooking Instructions

1

Heat oven to 400°F. 


2

Sauté mushrooms and shallot in 2 tablespoons butter in a large skillet until tender. Add white wine vinegar; cook and stir until liquid is evaporated. Season with salt and pepper to taste. Remove from heat; set aside.


3

Cook macaroni according to package direction until al dente; drain. Melt 4 tablespoons butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Add thyme, tarragon and chives; cook and stir until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup swiss and 1 cup cheddar until melted. Stir in macaroni and mushrooms. Season with salt and pepper to taste. Remove from the heat.


4

Spoon pasta mixture in a greased 13 x 9-inch baking dish. Melt remaining butter; toss with bread crumbs to coat. Sprinkle with remaining swiss and cheddar and bread crumb mixture. Bake for 15-20 minutes or until bubbly. Let stand 10 minutes before serving.


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