Creamy Mushroom Mac and Cheese
Servings
2Serving size
2 ounces pasta with mushrooms and sauceThis recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1 Tbsp. of 2% milk per serving.
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 1/4 ounce Mushrooms, shiitake, dried (or portobello or porcini) |
| 2 tsp. Olive oil |
| 1 small White onions (diced) |
| 8 ounces Crimini mushrooms (thinly sliced) |
| 1 large Egg(s) |
| 3 ounce Reduced fat white cheddar cheese (grated) |
| 1/4 cup 2% milk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.
Place the mushrooms in a blender and process until powdered.
Place a skillet over high heat.
Add the olive oil and swirl to coat the pan.
Add the onions and cook for about 7 minutes. Stir frequently.
Add the mushrooms and cook for another 10 minutes. Stir frequently.
While the pasta and mushrooms are cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth.
Add the cheddar cheese and salt. Whisk.
When the pasta is done, drain well and add the pasta to the saucepan with the cheese.
Add the onions and mushrooms to the pan.
Place the saucepan over medium heat.
Stir well until the cheese is completely melted and creamy. Don't let the mixture boil.
When the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The combination of the sautéed fresh mushrooms and wild mushroom powder makes for an intense umami flavor. That rich savory flavor goes great with the rich creaminess of the cheese sauce and pasta for a perfect Mac & Cheese.
Dried mushrooms can be expensive, but since you need so little for great flavor, they can be reasonably priced, almost cheap. Dried portobello mushrooms or shiitaki mushrooms are generally cheaper than dried porcini or other type of dried mushroom. It does not take much of a powdered mushroom to bring a lot of flavor to the table.
As an alternative to blending the mushrooms into a powder you can reconstitute them in about 1/2 cup of boiling water. Let the water steep for a full 15 minutes, and then strain the liquid into a bowl. Finely dice the reconstituted mushrooms and add them with the liquid at the last step.