- 2 cups, uncooked Pasta (I used Cavatappi)
- 1 Tbsp Extra Virgin Olive Oil
- 0.5 cup, diced Onion
- 1, diced Portobello Mushroom
- 2, minced Garlic Cloves
- 2, diced Tomatoes
- 1 small bunch, diced Broccolini
- 1 tsp Salt (I use Kosher)
- 0.5 tsp Ground Black Pepper
- 3 Tbsp Unsalted Butter
- 3 Tbsp All-Purpose Flour
- 2 cups Milk (I use unsweetened Almond Milk)
- 0.5 tsp Salt (I use Kosher)
- 0.25 tsp Ground Black Pepper
- 0.25 tsp Nutmeg
- 1 cup Sharp Cheddar Cheese
- 0.3 cup Sharp Cheddar Cheese
- 0.25 cup Bread Crumbs
If you love mac and cheese and mushrooms, this dish is for you!
This creamy, cheesy and ‘meaty’ mushroom gravy mac and cheese and a great vegetarian dinner option.
The juices from the vegetables and the cheese sauce create a gravy-type sauce which is out of this world.
Feel free to use any cheese you love. I am using sharp cheddar but any hard, flavorful cheese will work.
Cook The Vegetables
First, preheat your oven to 425F.
In a large skillet (I use my oven safe cast iron skillet) heat up 1 Tbsp of olive oil on medium heat then add your diced onion and stir and cook for a couple of minutes.
Next, add the diced mushroom as well as the salt and pepper. Stir and cook for about 5 minutes.
Add the minced garlic and diced tomato and cook for a couple more minutes.
Lastly, add the broccolini, stir and cook for another minute.
Cook The Pasta
While The veggies cook, bring a large pot of water to a boil.
Once at a rolling boil, add the pasta and cook 2 minutes less than the package directions then drain and set aside.
Make The Cheese Sauce
In a small sauce pan, heat 3 Tbsp of butter and 3 Tbsp of flour on medium heat until the butter has melted.
Stir and cook the mixture for about 1 minute then slowly add the milk while stirring constantly.
Allow the mixture to cook and thicken for a few minutes then season with salt, pepper and nutmeg.
Lastly, add the shredded cheese, stir and allow the cheese to melt into the mixture.
Add The Pasta and Cheese Sauce to your Skillet