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Wild Mushroom Mac ‘n’ Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/wild-mushroom-mac-n-cheese-recipe/