Wild Mushroom Mac ‘n’ Cheese Recipe

Introduction

Wild mushroom mac ‘n’ cheese is a comforting twist on a classic favorite, combining earthy mushrooms with rich, creamy cheese sauce. This dish offers a cozy, flavorful meal perfect for any occasion.

Ingredients

• 25g dried mushrooms (mixed dried mushrooms or porcini are good)
• 75g butter
• 200g chestnut mushrooms, sliced
• 50g plain flour
• 500ml whole milk
• 1 tsp English mustard powder or English mustard
• 350g macaroni or other short pasta
• Grating of nutmeg
• 150g extra mature cheddar, grated
• 50g parmesan or vegetarian alternative, grated
• 25g panko breadcrumbs (optional)

Instructions

1. Step 1: Tip the dried mushrooms into a heatproof bowl and pour over hot water from the kettle until just covered. Set aside to soak until cool.
2. Step 2: Heat about a third of the butter in a frying pan until sizzling. Add the chestnut mushrooms, season, and fry over high heat for 4-5 minutes until soft and cooked through. Set aside.
3. Step 3: When the dried mushrooms are cool, drain them over a bowl to catch the soaking juices, pressing to squeeze out all the liquid. Roughly chop the mushrooms.
4. Step 4: Heat all but about ½ tsp of the remaining butter in a large saucepan over high heat until sizzling. Add the rehydrated mushrooms and fry for 2-3 minutes until well browned.
5. Step 5: Scatter the flour over the mushrooms and stir to make a sandy paste. Cook for 2 minutes, then gradually pour in the reserved mushroom soaking liquid, leaving sediment behind.
6. Step 6: Simmer until thickened, then gradually whisk in the milk until the sauce is smooth. Add the mustard powder or mustard, season with nutmeg, salt, and pepper. Cook gently on low-medium heat.
7. Step 7: Meanwhile, cook the macaroni in boiling water for 2 minutes less than the packet instructions. Drain well and return to the saucepan.
8. Step 8: Pour the mushroom sauce over the pasta, add the fried chestnut mushrooms, all the cheddar, and half the parmesan. Stir vigorously to combine.
9. Step 9: Use the last of the butter to butter a casserole dish. Transfer the macaroni and mushroom mix into it.
10. Step 10: Scatter the remaining parmesan and breadcrumbs (if using) over the top.
11. Step 11: To store, cover and chill for up to two days or freeze for up to three months. Defrost fully in the fridge before baking.
12. Step 12: When ready to cook, heat the oven to 200°C (180°C fan, gas mark 6). Bake for 20-25 minutes until golden and bubbling. Let stand for a few minutes before serving.

Tips & Variations

• For a deeper mushroom flavor, use porcini mushrooms in the dried mix.
• Replace whole milk with cream for an even richer sauce.
• Try swapping cheddar for Gruyère or a smoky cheese for a different twist.
• If you prefer a crispy topping, don’t skip the panko breadcrumbs.

Storage

Store the unbaked mac ‘n’ cheese covered in the fridge for up to two days or freeze for up to three months. Make sure to defrost completely in the fridge before baking. Reheat baked leftovers in a 180°C oven until warmed through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like penne, shells, or rigatoni works well in this recipe.

What if I don’t have dried mushrooms?

You can skip the dried mushrooms and use extra fresh mushrooms, though the soaking liquid adds great flavor to the sauce.

Wild Mushroom Mac ‘n’ Cheese Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

A decadent wild mushroom mac ‘n’ cheese that combines a creamy mushroom-infused sauce with tender macaroni, finished with a crispy breadcrumb topping. This recipe features a blend of fresh chestnut and rehydrated dried mushrooms, sharp cheddar, and savory parmesan, baked to golden perfection for a comforting and flavorful twist on classic mac ‘n’ cheese.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 25g dried mushrooms (mixed dried mushrooms or porcini)
• 200g chestnut mushrooms, sliced

Butter and Flour

• 75g butter
• 50g plain flour

Dairy and Sauce

• 500ml whole milk
• 1 tsp English mustard powder or English mustard
• grating of nutmeg
• 150g extra mature cheddar, grated
• 50g parmesan or vegetarian alternative, grated

Pasta

• 350g macaroni or other short pasta

Toppings

• 25g panko breadcrumbs (optional)

Instructions

1. Soak the dried mushrooms: Place the dried mushrooms in a heatproof bowl and cover with hot water from the kettle. Set aside to soak until cool, allowing them to rehydrate and release their flavors.
2. Cook fresh chestnut mushrooms: Heat about a third of the butter in a frying pan until sizzling. Add the sliced chestnut mushrooms, season, and fry over high heat for 4-5 minutes until soft and cooked through. Remove from heat and set aside.
3. Prepare mushrooms for sauce: Drain the soaked dried mushrooms over a bowl to catch the soaking juices, pressing to extract all liquid. Roughly chop the rehydrated mushrooms.
4. Make the roux with mushrooms: Heat all but ½ teaspoon of the remaining butter in a large saucepan until sizzling. Add the rehydrated mushrooms and fry for 2-3 minutes until well browned. Sprinkle over the flour and stir to form a sandy paste. Cook for 2 minutes to cook out the flour taste.
5. Add liquids to form sauce: Gradually pour in the reserved mushroom soaking liquid (avoiding sediment), simmer until thickened slightly. Slowly whisk in the milk until a smooth sauce forms. Stir in the mustard powder or mustard, season with nutmeg, salt, and pepper, and let the sauce gently simmer on low-medium heat.
6. Cook the macaroni: Boil the macaroni in salted water for 2 minutes less than the package instructions to ensure firmness. Drain well and return to the saucepan.
7. Combine pasta and sauce: Pour mushroom sauce over the cooked macaroni, add the fried chestnut mushrooms, all the cheddar, and half the parmesan. Stir vigorously to combine everything thoroughly.
8. Prepare casserole dish: Use the remaining butter to butter a casserole dish. Transfer the macaroni mixture into the dish and spread evenly. Sprinkle with the remaining parmesan and, if desired, scatter panko breadcrumbs on top for a crunchy finish.
9. Bake the mac ‘n’ cheese: Heat the oven to 200°C (180°C fan, gas mark 6). Bake the macaroni and cheese for 20-25 minutes until the top is golden and bubbling.
10. Serve: Let the dish stand for a few minutes after baking, then serve warm directly from the casserole.
11. Storage: This dish can be covered and refrigerated for up to two days or frozen for up to three months. Defrost fully in the fridge before baking.

Notes

• Using a mix of dried mushrooms and fresh chestnut mushrooms intensifies the umami flavor in the sauce.
• Mustard powder adds a subtle tang and depth to the cheese sauce; adjust the amount based on taste.
• Panko breadcrumbs on top are optional but add a delicious crunch.
• To avoid a watery sauce, make sure to drain the soaked mushrooms well and avoid adding sediment from the soaking liquid.
• This dish freezes well; ensure full thawing before baking for even cooking.
• For a vegetarian option, substitute parmesan with a vegetarian alternative and ensure mustard powder contains no animal products.

Keywords: wild mushroom mac and cheese, mushroom pasta bake, vegetarian comfort food, cheesy pasta casserole, mushroom cheese sauce