Ingredients
- 2 cups, uncooked Pasta (I used Cavatappi)
- 1 Tablespoon 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 teaspoon Salt (I use Kosher)
- 0.5 teaspoon Ground Black Pepper
Cheese Sauce
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-Purpose Flour
- 2 cups Milk (I use unsweetened Almond Milk)
- 0.5 teaspoon Salt (I use Kosher)
- 0.25 teaspoon Ground Black Pepper
- 0.25 teaspoon Nutmeg
- 1 cup Sharp Cheddar Cheese
Toppings
- 0.3 cup Sharp Cheddar Cheese
- 0.25 cup Bread Crumbs
Directions
Creamy, savory and comforting mushroom gravy mac and cheese.
This mac and cheese recipe sneaks in some veggies but is still a cheesy mac and cheese.
Serve it as a side dish for your dinner table or on its’s own with a side salad.
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.
Other cheeses that would work great are mozzarella, fontina, or gruyere.
You can also do a mix of cheeses.
For the mushrooms, I chose to go with portobello as they are very meaty.
Brown button mushrooms, chanterelles, or shiitake are also great.
Though mac and cheese traditionally calls for elbow macaroni pasta, I like to use different pasta shapes to switch it up.
For this recipe, I am using Cavatappi.
It is a macaroni formed in a helical tube shape. Cavatappi is the Italian word for corkscrews!
If you have made this mushroom gravy mac and cheese, please leave your review in the comment section below.
Steps
1 Done | Cook The VegetablesFirst, preheat your oven to 425°F. 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. |
2 Done | Cook The PastaWhile 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. |
3 Done | Make The Cheese SauceIn 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. Set aside. |
4 Done | Add The Pasta and Cheese Sauce to your SkilletAdd the cooked pasta and cheese sauce to your skillet and stir to combine. If your skillet is not oven safe, transfer the mixture into a baking dish. Top with more shredded cheese and bread crumbs. |
5 Done | BakeBake the mac and cheese for about 15 minutes or until the top is golden brown and bubbly. I recommend allowing the ac and cheese to cool for about 10 minutes before serving. |
2 Comments Hide Comments
Since I am into everything pasta as well as my son, this is great refreshing idea for both of us ! thank you so much !
Made from only five ingredients but packed with flavor !!! Love the idea 🙂