Have you ever wished you can make mac and cheese fancy enough to serve to guests? That’s where this mushroom mac and cheese come in.
It’s something of a cross between a casserole and a classic mac and cheese. Let’s call it a holiday-inspired Gruyere, green bean and mushroom mac and cheese, to be precise! Of course, you don’t have to wait for a special occasion like a holiday or birthday to make this. 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. Maybe it might be some defrosted chopped spinach, or fresh baby spinach. 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. And Gruyere gives it a little bit of a twist.
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 (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).
Change the cheese. Feel free to use a creamy cheese like cheddar, Monterey Jack or Gouda. Maybe combine it with a little Parmesan or pecorino Romano. A truffle-infused cheese would be amazing.
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 types always works best in my experience because they most closely mimic regular AP flour and typically have xanthan gum in them. Other gluten-free flours such as almond and coconut have more fat and protein in them than the types of gluten-free flours in those all-purpose blends. So they won’t work the same and they definitely will taste different.
Change up the veggies. You can change things a little bit, but admittedly the appeal of this recipe is the old-school nature of the veggies. However, I like sticking to seasonal green veggies or dark green leafy ones, such as Swiss chard, kale, or spinach. I also like using seasonal asparagus, or broccoli and shredded Brussels sprouts. The darker greens tend to be a little more bitter and they balance out the cheddar’s sharp creaminess. Plus, green things 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 cauliflower and peas.
How to Prep this Mac and Cheese for a Crowd
This recipe makes 4 to 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. Remember the weird rule of cooking for a crowd; the more people there are, the less they actually eat. That’s because people are talking to more people and talking more in general.
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 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!
How to Store & Reheat Mac and Cheese
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
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Mushroom Mac and 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 (trim the ends, too!)
- Salt and pepper to taste
- 2 TBSP butter
- 2 TBSP flour
- 2 cups milk
- 8 oz shredded cheddar cheese shredded (about 1/2-3/4 cup)
- 4 oz gruyere cheese grated
- 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.
Notes
It’s also delicious with fresh thyme, too.
Feel free to drizzle some truffle oil over the top of it before serving if you have some on hand.
Melanie says
Hey! Making this tomorrow for the holiday and had a quick question. What size casserole dish did you use? Thanks!