Welcome to the world of comfort food with a gourmet twist! This Gourmet Mushroom Mac and Cheese Casserole combines the rich, earthy flavors of mushrooms with creamy, cheesy goodness. It's perfect for a cozy night in or a special occasion with family and friends.
The base of this dish is the classic elbow macaroni, which provides the perfect texture to hold our luscious sauce. The combination of butter and olive oil ensures a flavorful sauté for the onions and garlic. These aromatics lay the foundation for our dish. The stars here are the cremini and shiitake mushrooms, adding a rich, umami taste. To thicken our sauce, a bit of all-purpose flour is all you need. For creaminess, both whole milk and heavy cream are used, creating a velvety base. A trio of cheeses—sharp cheddar, nutty Gruyere, and tangy Parmesan—bring complexity to the sauce. A dash of nutmeg enhances the flavors, while salt and pepper round them out. Finally, a sprinkle of breadcrumbs and fresh parsley adds a delightful crunch and freshness to the casserole.
This rich casserole pairs wonderfully with a crisp, green salad tossed with a tangy vinaigrette. For a complete meal, consider serving it alongside roasted chicken or grilled steak. A glass of chilled white wine, like a Chardonnay, complements the cheesy flavors beautifully.
First things first, preheat your oven to 350°F. You’ll want it nice and hot when your casserole is ready to bake. While the oven heats up, get your pasta going by cooking the elbow macaroni according to the package instructions. Once it’s perfectly al dente, drain and set it aside.
In a large skillet, melt together the butter and olive oil over medium heat. This combo of fats will give you a flavorful base. Toss in the onions and garlic; sauté them until the onions turn translucent—it usually takes about 3-4 minutes. Now, add in the cremini and shiitake mushrooms. Cook them until they’re browned and tender, which should take another 5 minutes or so.
Once your mushrooms are beautifully browned, sprinkle in the flour. Stir it around for about a minute to cook off that raw flour taste. Gradually pour in the whole milk and heavy cream while whisking continuously. This will help thicken the sauce. Keep stirring until it starts to thicken up, which takes around 5 minutes.
Lower the heat and start adding the cheeses: sharp cheddar, Gruyere, and Parmesan. Stir them in until melted and smooth. Don’t rush this part—let the cheeses melt completely for a creamy sauce. Add a pinch of nutmeg, a good amount of salt, and a few cracks of pepper to season your sauce perfectly.
Now, take your cooked macaroni and combine it with the cheesy mushroom sauce. Mix everything thoroughly and pour it into a greased casserole dish. Even out the top and sprinkle the breadcrumbs and fresh parsley over it. Bake in the preheated oven for about 25-30 minutes until the top is golden and bubbly.
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