Creamy Mushroom
Cheese Macaroni
A rich and comforting macaroni dish enveloped in a velvety mushroom cream sauce. Finished with melted cheese and toasted nuts for a perfect textural crunch.
While classic macaroni and cheese relies heavily on a roux-based sauce, this variation leans into the earthy elegance of sautéed mushrooms. Thick slices of white button mushrooms are caramelized with garlic before being gently simmered in fresh cream, creating a deeply savory foundation that elevates simple elbow pasta into a highly indulgent meal.
Ingredients
- 200 g elbow macaroni
- 1 tbsp salt (for pasta water)
- 2 tbsp olive oil
- 250 g white button mushrooms
- 2 cloves garlic
- 150 ml heavy cream
- 50 g melting cheese (e.g., mozzarella or gouda)
- to taste salt and black pepper
- 1 tsp pizza herbs or dried oregano
- 2 tbsp chopped nuts (pecans or walnuts)
Instructions
- 1Boil the Macaroni
Pour elbow macaroni into a pot of boiling water, remembering to add a spoonful of salt beforehand. Cook the pasta according to the package instructions until tender.
Tip: Always salt your boiling water generously to season the pasta from the inside out. - 2Coat with Olive Oil
Add olive oil directly to the cooked macaroni and mix well. This prevents the pasta pieces from sticking together while you prepare the rest of the dish.
Tip: Toss the pasta gently immediately after draining to ensure even oil coverage. - 3Slice the Mushrooms
Peel the mushrooms or wash them thoroughly, then slice them thick on a wooden cutting board using a small knife.
Tip: Slicing mushrooms thickly gives them a meatier texture and prevents them from shrinking too much during cooking. - 4Sauté the Garlic
Heat olive oil in a dark pan and fry the chopped garlic until fragrant and lightly golden.
Tip: Keep the heat at medium-low so the garlic infuses the oil without burning. - 5Sauté the Mushrooms
Add the sliced white mushrooms into the pan with the sautéed garlic and olive oil, cooking them until tender and browned.
Tip: Let the mushrooms sear without moving them too much to get a nice golden crust. - 6Simmer Sauce and Combine
Pour the cream into the pan with the mushrooms and simmer for two minutes. Remove from heat and stir in the cheese until melted. Toss in the cooked macaroni, salt, pepper, and herbs, then serve topped with chopped nuts.
Tip: Removing the pan from the heat before adding the cheese ensures a smooth and creamy sauce without curdling.
