Gruyere Mushroom Mac and Cheese

I’ve always been a mushroom lover and this dish has them front and center. The buttery mushrooms are delicious paired with nutty gruyere, white cheddar and Parmesan. The rotini noodles soak up the sauce, making each bite extra cheesy. Serve this with a green salad or steamed veggies for a yummy weeknight meal.

1. Preheat oven to 400.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until lightly softened and fragrant. Add mushrooms and cook until softened, stirring occasionally, about 3-5 minutes.

2. Add white wine and cook until evaporated. Transfer mushroom mixture to a bowl.

4. In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Once melted, sprinkle in flour and whisk to form a roux. Gradually whisk in milk and cook until sauce begins to thicken.

5. Add cheeses, Worcestershire sauce, Dijon, salt, nutmeg and pepper and stir until the cheese is almost melted. Remove pan from heat and stir in the mushroom mixture and cooked noodles.

6. Transfer the noodle mixture to a baking dish and top with breadcrumbs. Drizzle with olive oil and grate parmesan over the top. Bake for 20 minutes, or until the top is lightly golden brown. Garnish with fresh parsley.

Gruyere Mushroom Mac and Cheese

Serves 6

All you need:

4 tablespoons butter, divided

1 shallot, finely chopped

2 garlic cloves, finely chopped

8 ounces baby bella mushrooms, sliced

1/3 cup white wine

2 tablespoons flour

2 cups milk

1 cup grated Gruyere cheese

1 cup grated sharp white cheddar cheese

1/4 cup freshly grated parmesan cheese, plus more for grating on top

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

Pinch ground nutmeg

Freshly ground black pepper, to taste

8 ounces cooked rotini pasta

1/2 cup fresh breadcrumbs (I just tore some from a baguette)

Olive oil, for drizzling

Chopped parsley, for garnish

All you do:

1. Preheat oven to 400.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallot and garlic and cook for 1 minute, or until lightly softened and fragrant. Add mushrooms and cook until softened, stirring occasionally, about 3-5 minutes.
3. Add white wine and cook until evaporated. Transfer mushroom mixture to a bowl.
4. In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Once melted, sprinkle in flour and whisk to form a roux. Gradually whisk in milk and cook until sauce begins to thicken.
5. Add cheeses, Worcestershire sauce, Dijon, salt, nutmeg and pepper and stir until the cheese is almost melted. Remove pan from heat and stir in the mushroom mixture and cooked noodles.
6. Transfer the noodle mixture to a baking dish and top with breadcrumbs. Drizzle with olive oil and grate parmesan over the top. Bake for 20 minutes, or until the top is lightly golden brown. Garnish with fresh parsley.