Macaroni and Mushrooms
This Macaroni and Mushrooms recipe is an upgraded version of the classic comfort food made with Vermont sharp cheddar, mushrooms and green onions.
Nathan Lambrecht
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 8 ounces uncooked macaroni
- 2 tablespoons butter or olive oil
- 16 ounces mushrooms, sliced
- 2 cups white sauce (store-bought Alfredo sauce or homemade, as follows)
- 8 ounces sharp Vermont cheddar cheese, grated
- 1 cup green onions, thinly sliced
White sauce:
- 3 tablespoons butter
- 3 tablespoon all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, grated
Instructions
- Cook the macaroni according to package directions until soft. Drain and set aside.
- In a large skillet, heat butter or olive oil over medium heat and saute mushrooms until reduced to about 1 cup and soft and juicy. Set aside.
- If using store-bought sauce: In a large pot over medium heat, combine cooked macaroni, Alfredo sauce and cheese. Stir until sauce is hot and cheese has melted. If making white sauce: In a saucepan, melt butter over low heat. Stir in the flour until the mixture is well combined and begins to bubble. Pour in the milk and stir to remove any lumps. Heat until thickened. Add the cheese and stir until cheese has melted. In a large pot, combine macaroni with sauce mixture and stir to combine.
- Top macaroni with sauteed mushrooms and green onions and serve warm.
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