Introduction

Wild mushroom mac ‘n’ cheese is a comforting twist on the classic favorite, blending earthy mushrooms with creamy, cheesy sauce. This dish combines the rich flavors of dried and fresh mushrooms with a luscious cheese sauce baked to golden perfection. It’s perfect for a cozy meal that impresses with simplicity.

A white rectangular baking dish holds a creamy macaroni and cheese casserole with visible pieces of browned mushrooms mixed in the beige pasta and cheese sauce inside, topped with a golden-brown crispy breadcrumb layer evenly covering the surface, slightly disturbed to reveal the inside. Next to it, a white plate contains a slice of the casserole with the same layers, placed on a bed of fresh bright green arugula leaves. Both dishes are set on a white marbled surface with an orange cloth partially under the baking dish. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the dried mushrooms in a heatproof bowl and pour over hot water from the kettle until just covered. Set aside to soak until cool. Meanwhile, 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. Set aside.

Step 2: Drain the soaked dried mushrooms over a bowl to catch the soaking liquid, pressing to extract all the liquid, then roughly chop the mushrooms.

Step 3: 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 browned. Sprinkle over the flour and stir to form a sandy paste. Cook for 2 minutes.

Step 4: Gradually pour in the reserved mushroom soaking liquid, leaving any sediment behind. Simmer until thickened, then gradually whisk in the milk until smooth. Add the mustard powder or mustard, season with nutmeg, salt, and pepper. Let the sauce cook gently over low to medium heat.

Step 5: Cook the macaroni in boiling water for 2 minutes less than the packet instructions. Drain well and return to the saucepan. Pour over the mushroom sauce, add the fried chestnut mushrooms, all the cheddar, and half the parmesan. Stir vigorously until combined.

Step 6: Use the remaining butter to grease a casserole dish. Transfer the macaroni and mushroom mixture into it. Sprinkle with the remaining parmesan and the panko breadcrumbs, if using.

Step 7: Bake in a preheated oven at 200°C (180°C fan, gas mark 6) for 20-25 minutes until golden and bubbling. Let stand for a few minutes before serving straight from the dish.

Tips & Variations

Use a mix of wild mushrooms for deeper flavor, or substitute chestnut mushrooms with button mushrooms if preferred.

Add a splash of white wine to the sauce for extra richness and complexity.

For a vegetarian option, use a vegetarian parmesan alternative and ensure the cheese is suitable.

Top with panko breadcrumbs for a crunchy topping or omit for a softer finish.

FAQs

Can I use fresh mushrooms instead of dried mushrooms?

Yes, fresh mushrooms can be used, but soaking dried mushrooms adds a concentrated, earthy flavor and creates a flavorful soaking liquid that enhances the sauce.

Is it possible to make this dish ahead of time?

Absolutely. You can assemble the mac ‘n’ cheese, cover, and refrigerate it for up to two days before baking. This makes it a convenient option for preparing in advance.