Classic Cheese
Mac & Cheese with Porcini Mushrooms
Prep Time: 18 min | Cook Time: 30 min | Servings: 6 | Calories: 461
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Prep Time
18 min
Cook Time
30 min
Servings
6
Calories
461
A little crispy, a little creamy and a lot of “hearty” is the best way to describe the flavors that come into play in this baked macaroni and cheese recipe using Sargento® Shredded 4 State Cheddar® Cheese and porcini mushrooms. It’s sure to become your new favorite comfort food.
Ingredients
- 1/2 oz. dried porcini mushrooms
- 1 (7 oz.) pkg. (2 cups) elbow macaroni
- 4 Tbsp. butter, divided
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/8 to 1/4 tsp. cayenne pepper, as desired
- 2-1/2 cups whole milk
- 2 cups (8 oz.) Sargento® Shredded 4 State Cheddar® Cheese
- 1/2 cup fresh breadcrumbs, preferably from egg bread
Directions
- Soak mushrooms in boiling water to cover; let stand until softened, about 15 minutes. Drain, chop and set aside. Meanwhile, cook macaroni according to package directions.
- Melt 3 tablespoons butter in large saucepan over medium heat. Stir in flour, salt and cayenne pepper; cook and stir 1 minute. Add milk; bring to a boil over high heat. Reduce heat; simmer 2 minutes, stirring occasionally. Remove from heat; stir in cheese until melted. Stir in drained macaroni and reserved mushrooms.
- Pour into a 2-quart baking dish coated with cooking spray. Melt remaining 1 tablespoon butter in a small bowl; add breadcrumbs and toss well. Sprinkle over macaroni mixture.
- Bake in preheated 350°F oven 25 to 30 minutes or until hot and bubbly and crumbs are golden brown.
