Print Recipe

Macaroni And Cheese

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Main Courses

Difficulty: Intermediate

Servings: 6 Calories: 1369.4

Dietary:

V Vegetarian

Description

This hearty Macaroni and Cheese brings a sophisticated twist to a classic American favorite. By incorporating rehydrated dried mushrooms and their flavorful soaking liquid, the dish gains a deep, earthy umami richness that complements the sharp cheddar and nutty Parmesan. The addition of frozen corn adds pops of sweetness and texture, while a dash of hot pepper sauce provides a subtle warmth that cuts through the richness. Topped with crunchy breadcrumbs, this baked pasta is perfect for a cozy weeknight dinner or a satisfying vegetarian main course. Its simple to prepare using pantry staples, offering a creamy, comforting experience that the whole family will love.

Directions

Preheat oven to 450F (232C). Coat an 11x7-inch baking dish or 6 individual ramekins with nonstick cooking spray.
In a small bowl, soak dried mushrooms in 1/2 cup hot water until softened, about 15 minutes. Drain mushrooms, reserving the soaking liquid, and roughly chop them.
Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
In a medium saucepan, heat milk over medium heat. Whisk in flour continuously to prevent lumps. Cook, stirring constantly, until the sauce thickens slightly, about 10 minutes.
Stir the chopped mushrooms, reserved soaking liquid, and hot pepper sauce into the milk mixture.
Reduce heat to low. Stir in shredded cheddar, grated Parmesan, mustard powder, and salt until cheeses are fully melted and the sauce is smooth.
Remove saucepan from heat. Place drained macaroni in a large bowl. Add thawed corn, chopped scallions, and chopped red bell pepper.
Pour the mushroom-cheese sauce over the macaroni and vegetable mixture. Stir gently until everything is evenly coated.
Spoon the mixture into the prepared baking dish. Sprinkle evenly with bread crumbs.
Bake until the cheese is bubbly and the top is golden brown, about 15-20 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1369.4kcal

% Daily Value *
Total Fat 71.8g111%
Saturated Fat 43.5g218%
Cholesterol 198.6mg67%
Sodium 6851.2mg286%
Total Carbohydrate 107.0g36%
Dietary Fiber 7.4g30%
Sugars 16.6g
Protein 79.2g159%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350F or in the microwave until warm.

Variations: For extra protein, consider adding cooked chicken or turkey. You can also substitute the dried mushrooms with fresh cremini or portobello mushrooms, sauted before adding to the sauce.

Tips: Ensure the milk and flour mixture is whisked thoroughly to avoid a grainy texture. If the sauce seems too thick after baking, add a splash of milk and stir gently.

Macaroni And Cheese