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Wild Mushroom Mac ‘n’ Cheese Recipe

★★★★★

4.6 from 117 reviews
  • Author: Noah
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Wild Mushroom Mac ‘n’ Cheese is a rich and comforting dish featuring a creamy mushroom sauce made with both dried and fresh chestnut mushrooms, combined with tender macaroni pasta and topped with a golden, cheesy breadcrumb crust. Perfect as a hearty vegetarian main or side, it balances earthy mushroom flavors with sharp mature cheddar and nutty parmesan for an indulgent, crowd-pleasing meal.

Ingredients

Scale

Dried Mushrooms

  • 25g dried mushrooms (mixed dried mushrooms or porcini are good)

Fresh Mushrooms and Butter

  • 75g butter
  • 200g chestnut mushrooms, sliced

For the Sauce

  • 50g plain flour
  • 500ml whole milk
  • 1 tsp English mustard powder or English mustard
  • Grating of nutmeg
  • Salt and pepper, to taste

Pasta and Cheese

  • 350g macaroni or other short pasta
  • 150g extra mature cheddar, grated
  • 50g parmesan or vegetarian alternative, grated

Topping (Optional)

  • 25g panko breadcrumbs

Instructions

  1. Soak the dried mushrooms: Place the dried mushrooms in a heatproof bowl and cover with hot water from the kettle until just submerged. Set aside to soak and cool, allowing them to rehydrate fully while you prepare the other ingredients.
  2. Cook the chestnut mushrooms: Heat about a third of the butter in a frying pan over high heat until sizzling. Add the sliced chestnut mushrooms, season with salt and pepper, and fry for 4-5 minutes until soft and cooked through. Remove from heat and set aside.
  3. Prepare the rehydrated mushrooms: Drain the soaked dried mushrooms over a bowl to catch the soaking liquid, pressing to extract all the flavorful liquid. Roughly chop the mushrooms and reserve the soaking liquid for the sauce, leaving any sediment behind.
  4. Make the mushroom sauce base: In a large saucepan, heat all but about half a teaspoon of the remaining butter over high heat until sizzling. Add the rehydrated mushrooms and fry for 2-3 minutes until well browned.
  5. Create the roux and thicken the sauce: Sprinkle the flour over the mushrooms and stir to form a sandy paste. Cook this for 2 minutes. Gradually pour in the reserved mushroom soaking liquid, carefully leaving sediment behind, and simmer until it thickens slightly.
  6. Add milk and season: Slowly whisk in the whole milk until fully combined and smooth. Add the mustard powder or mustard, a grating of nutmeg, and season with salt and pepper. Reduce heat to low-medium and let the sauce gently cook while preparing the pasta.
  7. Cook the macaroni: In a separate saucepan, boil the macaroni according to packet instructions but cook for 2 minutes less than recommended to keep it slightly firm. Drain well and return the pasta to the saucepan.
  8. Combine pasta and sauce: Pour the mushroom sauce over the drained macaroni. Add the fried chestnut mushrooms, all the mature cheddar, and half of the parmesan. Stir vigorously to fully combine everything.
  9. Prepare the casserole dish: Use the last of the butter to generously butter a casserole dish. Scrape the macaroni and mushroom mixture into the dish, spreading it evenly.
  10. Add topping and bake: Sprinkle the remaining parmesan cheese and panko breadcrumbs evenly over the top. Preheat the oven to 200°C (180°C fan, gas mark 6). Bake the dish for 20-25 minutes until the top is golden brown and bubbling.
  11. Serve: Remove from the oven and allow to stand for a few minutes before serving straight from the dish for best flavor and texture.
  12. Storage advice: The prepared macaroni mix can be kept covered and chilled for up to two days or frozen for up to three months. Thaw thoroughly in the fridge before baking.

Notes

  • For best flavor, use a mix of dried mushrooms such as porcini and shiitake.
  • Ensure to leave the macaroni slightly undercooked as it will continue to cook in the sauce and oven.
  • The panko breadcrumb topping is optional but adds a lovely crunch to the dish.
  • This dish is vegetarian if you choose vegetarian Parmesan or a suitable alternative.
  • Make ahead and freeze in an airtight container for convenient future meals.
  • Adjust seasoning carefully and taste the sauce before combining to suit your preference.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: wild mushroom mac and cheese, mushroom mac and cheese, vegetarian mac and cheese, baked macaroni and cheese, mushroom pasta bake

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