Wild Mushroom Mac and Cheese

Wild Mushroom Mac and Cheese

Curl up with a book and relax while baking ramekins filled with a luxurious cheese sauce covering sweet caramelized onions, sautéed mushrooms and tender pasta. It’s comfort food at its finest; the individual servings lend a special touch to any “me time” moment or gathering with close friends.

servings
8

Ingredients














Cooking Instructions

1

Heat oven to 350°F.


2

Sauté the onions in olive oil in a large skillet until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally (adding oil if necessary). Remove onions from pan. Sauté mushrooms in 1 tablespoon butter in the same pan until tender. Set aside.


3

Cook macaroni according to package directions until al dente; drain.


4

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and Dijon mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Grand Cru® Surchoix until melted. Stir in onions, reserved mushrooms, macaroni and truffle oil if desired. Season with salt and pepper to taste. Remove from the heat.


5

Spoon pasta mixture into eight greased ramekins (about 1-cup or 8-ounces each); place ramekins on a baking sheet. Combine sharp cheddar and Panko bread crumbs in a small bowl. Sprinkle cheddar mixture over pasta. Bake for 20-25 minutes or until bread crumbs are golden and sauce is bubbly.


Recipe Tip:
Any Wisconsin brand of alpine-style or sharp cheddar cheese can be used.
cheese iconCheesemonger Tip:
Grand Cru® Surchoix is a World Champion alpine-style cheese with a deep, complex and savory flavor. The cheese it carefully crafted bringing out light floral notes, nutty undertones, a hint of fruitiness and a mellow finish.

Ingredients














Cooking Instructions

1

Heat oven to 350°F.


2

Sauté the onions in olive oil in a large skillet until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally (adding oil if necessary). Remove onions from pan. Sauté mushrooms in 1 tablespoon butter in the same pan until tender. Set aside.


3

Cook macaroni according to package directions until al dente; drain.


4

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and Dijon mustard. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Grand Cru® Surchoix until melted. Stir in onions, reserved mushrooms, macaroni and truffle oil if desired. Season with salt and pepper to taste. Remove from the heat.


5

Spoon pasta mixture into eight greased ramekins (about 1-cup or 8-ounces each); place ramekins on a baking sheet. Combine sharp cheddar and Panko bread crumbs in a small bowl. Sprinkle cheddar mixture over pasta. Bake for 20-25 minutes or until bread crumbs are golden and sauce is bubbly.


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