There's nothing like the cold, dark month of January to make you feel uninspired when it comes to making dinner. That's why quick cozy meals like baked pasta are a go to for me. This baked mac and cheese is simple and quick to put together and can be on the table in thirty minutes. It's delicious and creamy and full of sautéed mushrooms and white cheddar cheese so it feels just a little sophisticated. Nothing like cozying up with some comfort food and your favorite show to make the month of January a little easier.
This is really a very simple recipe with only a few ingredients, but it seems like fancy mac and cheese with the addition of mushrooms and white cheddar cheese.
Mushroom Mac and Cheese
Serves 6
1 1b elbow macaroni pasta
salt (for pasta water)
5 oz sliced mushrooms or about half the container
3 tablespoons butter
1/4 teaspoon garlic salt
Creamy Cheese Sauce
1 stick butter
1/2 cup flour
2 cups whole milk
1 1/2 teaspoons salt (more if needed)
1 teaspoon pepper (or more depending on taste)
1/4 teaspoon ground nutmeg
6 oz grated white cheddar cheese (you can also just use a sharp yellow cheddar if you can't find white.)
1/2 cup shredded parmesan cheese (for making that golden crispy top)
To start, get your water boiling with a good sprinkling of salt for the pasta. Once the water has come to a boil add your pasta, stir occasionally and cook until just done, or a little al dente. About 12 minutes. While the pasta is boiling you can start your white sauce. This is just a basic béchamel recipe, which is a classic french sauce that goes back many, many years. You start by making the rue: put your butter in a pan over medium heat and let it melt. Once the butter has melted, add your flour and cook for about two minutes. Stir constantly until you have a homogenous paste. You can then add your 2 cups of milk, stirring with a whisk to avoid lumps. Once the rue is incorporated you can move to a wooden spoon. It will thicken up very quickly within about 3-5 minutes. Just stir frequently so the bottom doesn't burn. You want it to be thick enough to coat the back of a spoon as shown below. Then turn the heat off. Add your salt, pepper and nutmeg off the heat. At this time, its probably time to drain your pasta, so do that and then place it back in the pot. Now add your grated cheese to the white sauce and stir till it is just melted. This is why you want your cheese already grated, so you can add it while the sauce is still nice and hot. Taste for seasoning and add more salt if needed, I love salt so I usually always add a bit more for good measure!
Photo 1: White sauce is done and ready for cheese to be added!!
Photo 2: Cheese has been added, just stir until its melted and no lumps remain!
Sautéed Mushrooms
Half of a box sliced button mushrooms (about 4-5 oz)
3 Tablespoons butter
1/4 teaspoon garlic salt
1/2 teaspoon dried parsley (optional)
Pour the cheese sauce over your pasta and let it sit in its pot while you prepare the mushrooms. Slice the mushrooms, if they aren't already sliced. Melt butter in a small sauté pan and add mushrooms. Cook at medium high heat for about 5 minutes or until mushrooms are cooked through. Add your garlic salt and parsley and then toss the mushrooms straight from their pan into the pasta. Stir to combine. Now you've almost made it. Finally pour the pasta mixture into a 9x13 pan and top with a half cup, (or more) of grated parmesan cheese. Bake at 375 for about 15-20 minutes, or until the top is brown and a bit crispy. Don't let it go too long or it will dry out the pasta underneath the crispy top. That's it, dinner is ready, try not to eat it all in one sitting!
