Grown Up Mac & Cheese

Shell pasta covered in tangy sharp cheese sauce, complimented by earthy mushroom. Indulgent, gourmet dish for at home. Simple one dish recipe.

Minimal effort fall dessert - Sweet Potato Flatbread.

I will always love the blue box of mac and cheese. Grown Up Mac and Cheese is a delicious twist on our childhood mac and cheese. It is gooey with cheese, a little sharp, tang and nutty from the cheddar and Swiss. The mushrooms add a wonderful depth of flavor and an earthy umami taste. The shells are the perfect vessel to hold the sauce. Each bite is luxurious and full of flavor.  

Made from scratch - Grown Up Mac & Cheese

Flatbread dessert with Holiday Spice Sweet Potatoes and garnished with cinnamon sugar.

Equipment

• Large pot or saucepan

Length of Time

• Prep Time - 10 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 1 cup

• Servings: Roughly 8

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion diced

• 8 ounces mushrooms sliced

• 2 garlic cloves minced

• 4 tablespoons salted butter

• 4 tablespoons all-purpose flour

• 3 cups low sodium chicken stock

• 4 cups shell pasta

• ¼ cup heavy whipping cream

• 4 ounces extra sharp white cheddar cheese shredded

• 8 ounces yellow sharp cheddar cheese shredded

• 4 ounces gruyere cheese shredded

Directions

1. In a saucepan, heat oil

2. Add onions, ½ teaspoon salt and pepper.

3. Once onions are translucent, add garlic.

4. Once garlic is fragrant, add mushrooms. Season with ½ teaspoon salt and pepper

5. Once mushrooms are tender and heated through, add flour and butter, mix to create a roux (cook roughly 30 seconds to cook off the flour flavor.)

6. Gradually add in chicken stock, mixing at the same time allowing it to thicken.

7. Bring to boil

8. Add pasta, reduce heat and cook roughly 12 minutes until pasta is al dente

9. Add cream and cheese, mix and melt.

10. Once fully melted and heated through it is ready to serve

Notes

• Ground beef would be a great addition to this recipe. Add it in before the onions and season with ¾ teaspoon salt and pepper. Brown prior to adding mushrooms.