Creamy Swiss And Mushroom Mac And Cheese Recipe
This Creamy Swiss and Mushroom Mac and Cheese is my go-to comfort dish because it blends the nostalgic vibes of classic mac and cheese with a sophisticated mushroom and Swiss twist that makes my taste buds do a happy dance. Plus, the crispy Parmesan breadcrumb topping adds the perfect crunch that turns every bite into pure bliss.
Treat yourself to my creamy Swiss and mushroom mac and cheese for a delightful twist on a classic favorite. I adore the richness brought by shredded Swiss and sharp cheddar cheeses, blending harmoniously with 2 cups of whole milk and a cup of heavy cream.
The lovingly sautéed cremini mushrooms, in olive oil and butter, add an earthy depth, while a hint of onion powder and nutmeg elevate the flavor profile. Elbow macaroni, now a classic in any mac and cheese, serves as the base for this tender, comforting dish.
Ingredients
Elbow Macaroni:
Delivers energy-yielding carbohydrates; fundamental pasta for numerous recipes.
Sliced Mushrooms:
Contains a wealth of antioxidants; delivers an organic, earthy flavor and texture.
Swiss Cheese:
Delivers an essence of smoothness; supplies soft, nutlike tastes.
Sharp Cheddar Cheese:
Provides a robust flavor and is rich in calcium and protein.
Whole Milk:
Sauce base that is creamy; source of calcium and vitamin D.
Ingredient Quantities
- 12 oz elbow macaroni
- 2 cups sliced mushrooms (such as cremini or button)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions
1. Set the oven to 350°F (175°C) to warm up. Elbow macaroni should be cooked in boiling water according to package directions until al dente, that means it is not too soft, but it is tender enough to eat. Drain the macaroni and set it aside.
2. In a big frying pan, warm the olive oil over medium heat. Add the mushrooms, which should be sliced, and cook them until they are brown and somewhat crisp, about 5-7 minutes. Take the pan off the heat and move it to a cool burner.
3. In a big saucepan, over medium heat, melt the butter. Add the flour and whisk 1 minute, forming a roux.
4. Slowly add in the whole milk and heavy cream. Keep stirring until the mixture combines smoothly and starts to thicken up a bit, which will probably take 3-5 minutes. If you don’t have a whisk, a sturdy spatula will do.
5. Lower the temperature to low and mix in the shredded Swiss cheese and sharp cheddar cheese, stirring until melted and smooth. Then, add the garlic powder, onion powder, and ground nutmeg, and season with salt and pepper to your liking.
6. Mix together the sautéed mushrooms, cheese sauce, and cooked macaroni in a large mixing bowl. Stir well to ensure that the sauce evenly coats the pasta.
7. Grease a baking dish. Move the macaroni mix into that dish and spread it evenly.
8. In a tiny bowl, blend together the finely grated Parmesan and the breadcrumbs. Evenly sprinkle this mixture over the macaroni and cheese.
9. In the preheated oven, bake for 20-25 minutes or so. It’s done when the top is golden and bubbly.
10. Take it out of the oven and allow it to cool for a bit. Serve with a sprinkle of freshly chopped parsley. And there you have it: Creamy Swiss and Mushroom Mac and Cheese!
Equipment Needed
1. Oven
2. Large pot
3. Colander
4. Large frying pan
5. Large saucepan
6. Whisk (or sturdy spatula)
7. Large mixing bowl
8. Baking dish
9. Small bowl
10. Measuring spoons
11. Measuring cups
12. Mixing spoon or spatula
13. Knife
14. Cutting board
FAQ
- Q: Can I use a different type of pasta?A: Yes, you can use other short pasta shapes, such as penne or fusilli, as substitutes.
- Q: Can I use other types of cheese?A: You bet! Gruyère or Emmental can be delicious substitutes for Swiss if you want to slightly change up the flavor.
- Q: Is it possible to make this dish gluten-free?A: Yes, you can make it gluten-free by using pasta made from gluten-free flour and a gluten-free flour blend for the roux.
- Q: Can I prepare this dish in advance?A: It can be put together in advance and then baked at the last moment. If it has been refrigerated, just up the baking time a bit.
- Q: What can I use instead of mushrooms?You can replace mushrooms with any number of other vegetables, like broccoli or spinach, to get a different texture and flavor.
- Q: How can I make it more kid-friendly?You could lessen the garlic and onion powders or eliminate the mushrooms if your children aren’t fans.
- Q: How long does it keep in the refrigerator?A: When kept in an airtight container, it has a refrigerated shelf life of 3 to 4 days.
Substitutions and Variations
Use penne or shell pasta instead of elbow macaroni for a different feel. Elbow macaroni is good and all, but penne and shells can elevate your mac.
Substitute portobello or shiitake mushrooms for cremini mushrooms to get a flavor that is much richer and deeper.
Swap the Swiss cheese with Gruyere for a more buttery, nutty finish.
For a lighter version, use half-and-half instead of heavy cream.
Choose Panko breadcrumbs rather than standard breadcrumbs for added crunch.
Pro Tips
1. Enhance Flavor with Herbs: Consider adding a sprig of thyme or a bay leaf to the cheese sauce while it’s thickening for an extra depth of flavor. Remove the herbs before adding the cheese.
2. Perfectly Cooked Pasta: Ensure the macaroni is slightly undercooked (al dente) when boiling initially, as it will continue to cook while baking and absorb more flavor from the sauce.
3. Mushroom Preparation: For even more flavor, deglaze the pan after cooking the mushrooms with a splash of white wine or vegetable broth, scraping up the browned bits before adding them to the sauce.
4. Breadcrumb Topping Variation: Mix the breadcrumbs with a little melted butter before combining with Parmesan. This will make the topping extra crispy and golden.
5. Cheese Variations: Try mixing in other cheeses like Gruyère or Fontina to enhance the flavor profile. These cheeses melt well and pair nicely with Swiss and cheddar.
Creamy Swiss And Mushroom Mac And Cheese Recipe
My favorite Creamy Swiss And Mushroom Mac And Cheese Recipe
Equipment Needed:
1. Oven
2. Large pot
3. Colander
4. Large frying pan
5. Large saucepan
6. Whisk (or sturdy spatula)
7. Large mixing bowl
8. Baking dish
9. Small bowl
10. Measuring spoons
11. Measuring cups
12. Mixing spoon or spatula
13. Knife
14. Cutting board
Ingredients:
- 12 oz elbow macaroni
- 2 cups sliced mushrooms (such as cremini or button)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions:
1. Set the oven to 350°F (175°C) to warm up. Elbow macaroni should be cooked in boiling water according to package directions until al dente, that means it is not too soft, but it is tender enough to eat. Drain the macaroni and set it aside.
2. In a big frying pan, warm the olive oil over medium heat. Add the mushrooms, which should be sliced, and cook them until they are brown and somewhat crisp, about 5-7 minutes. Take the pan off the heat and move it to a cool burner.
3. In a big saucepan, over medium heat, melt the butter. Add the flour and whisk 1 minute, forming a roux.
4. Slowly add in the whole milk and heavy cream. Keep stirring until the mixture combines smoothly and starts to thicken up a bit, which will probably take 3-5 minutes. If you don’t have a whisk, a sturdy spatula will do.
5. Lower the temperature to low and mix in the shredded Swiss cheese and sharp cheddar cheese, stirring until melted and smooth. Then, add the garlic powder, onion powder, and ground nutmeg, and season with salt and pepper to your liking.
6. Mix together the sautéed mushrooms, cheese sauce, and cooked macaroni in a large mixing bowl. Stir well to ensure that the sauce evenly coats the pasta.
7. Grease a baking dish. Move the macaroni mix into that dish and spread it evenly.
8. In a tiny bowl, blend together the finely grated Parmesan and the breadcrumbs. Evenly sprinkle this mixture over the macaroni and cheese.
9. In the preheated oven, bake for 20-25 minutes or so. It’s done when the top is golden and bubbly.
10. Take it out of the oven and allow it to cool for a bit. Serve with a sprinkle of freshly chopped parsley. And there you have it: Creamy Swiss and Mushroom Mac and Cheese!
