Have you ever wished you can make mac and cheese fancy enough to serve to guests?
I have. And that’s why I made this holiday-inspired gruyere, green bean and mushroom mac and cheese for you to try out! Of course, it doesn’t have to be for a special occasion, it is perfect for weekly meal prep too.
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Mac and cheese meets traditional holiday elements:
Normally, if you’re going to add a vegetable to your mac and cheese, it’s probably going to be broccoli. But this version includes ingredients you’ll see in traditional holiday meals, like green beans and mushrooms! This right here is a veggie-packed dish you can feel good about, while also satisfying your desire for comfort food.
How to customize this Mushroom Mac and Cheese:
Make it vegan. To make this recipe vegan, switch out the butter for vegan butter (I like Earth Balance) and cheese for vegan cheese (I like Daiya). Now, I don’t think there’s such a thing as vegan gruyere cheese (sigh) but you could skip that ingredient and it would still taste awesome! You’ll also need to use non-dairy milk, but that doesn’t change much (I test all my recipes with almond milk).
Make it gluten-free. To make this recipe gluten-free, use gluten-free pasta (like Banza!) and replace the flour in the sauce with all-purpose gluten-free flour. The AP variety always works best in my experience, but you can try with coconut flour and other types!
Change up the veggies. So I wouldn’t change the veggies much here, but you want to go for dark green ones like chard, kale, spinach, asparagus, broccoli and brussels sprouts. It balances out the cheddar nicely and they pack a lot of nutrients! If you’re not a mushroom person, that’s ok! Skip them entirely or replace them with another veggie. I recommend tomatoes, cauliflower and peas!
If you’re making this for guests…
This recipe makes 4-6 servings, so keep that in mind when whipping it up for a potluck or holiday dinner. I recommend serving it as a side dish or entree for the kids. To make it even more fun, try baking it in a muffin tin because why not? You can absolutely make this recipe a few days in advance and freeze it. Then you’d let it thaw a day before you need it and slowly heat it in the oven the day of your gathering. Consider adding a fresh layer of cheese on top too if going this route! You can also make this recipe a day before you need it and reheat it before you sit down to eat dinner. I’m sure it will be a big hit!
Storage & Reheating Notes
This mushroom mac and cheese can last in the fridge for up to four days or in the freezer for up to 6 months. It reheats well in the microwave, in the oven or on the stove! Happy prepping!
Other pasta recipes you’ll love:
- Meal Prep Tuscan Chicken Pasta Skillet
- 20-Minute Ground Beef Pasta With Swiss Chard
- Meal Prep Pasta Primavera
- Sheet Pan Ratatouille Pasta
- Pumpkin Pasta With Ground Turkey, Mushrooms & Kale
Mushroom, Green Bean & Gruyere Mac N’ Cheese
Ingredients
- 8 oz short pasta
- 1 TBSP oil
- 1 clove garlic minced
- 1/2 onion sliced
- 2 cups baby bella mushrooms chopped
- 2 cups green beans chopped (chop the ends off too!)
- salt and pepper to taste
- 2 TBSP butter
- 2 TBSP flour of your choice
- 2 cups milk of your choice
- 8 oz shredded cheddar cheese shredded (about 1/2-3/4 cup)
- 4 oz gruyere cheese (to shred)
- cooking spray
Instructions
- Preheat your oven to 375 F
- Cook the pasta according to the package. When it’s done, drain it and return it to the pot.
- Add 1 TBSP oil to a skillet over medium heat. Then add the garlic and onion and sautee for 3-5 mintues, stirring frequently until fragrant. Add the chopped mushrooms and green beans to the skillet. Season with salt and pepper. Cover and cook for 10 minutes, stirring ocassionally.
- While the veggies cook, add the butter and flour to a saucepan over medium heat. Whisk until combined. Then add the milk and bring to a low boil, whisking frequently. Turn the heat down and add 3/4 of the bag of cheddar cheese to the pot, followed by 1/2 of your shredded gruyere. Add salt and pepper, then stir until the cheese has melted.
- Add the cooked veggies to the pot with cooked and drained pasta. Then add the cheese sauce to the pot. Season with salt and pepper and mix until everything is tossed in the cheese sauce.
- Grease a baking dish with cooking spray. Transfer the cheesy veggie pasta mixture to the dish and spread out with a spoon or spatula so it's even. Then top with the remaining cheddar and gruyere. Bake, covered for 20 minutes. Then remove the cover and bake for an additional 10 minutes.
Melanie says
Hey! Making this tomorrow for the holiday and had a quick question. What size casserole dish did you use? Thanks!