Description
This Wild Mushroom Mac ‘n’ Cheese is a rich and comforting twist on the classic comfort food, featuring a blend of rehydrated dried mushrooms and fresh chestnut mushrooms in a creamy cheddar sauce. Baked with a crispy panko breadcrumb topping, this dish delivers earthy mushroom flavors combined with gooey, cheesy pasta, perfect for a cozy meal.
Ingredients
Scale
Mushrooms
- 25g dried mushrooms (mixed dried mushrooms or porcini)
- 200g chestnut mushrooms, sliced
Macaroni and Sauce
- 75g butter
- 50g plain flour
- 500ml whole milk
- 1 tsp English mustard powder or English mustard
- 350g macaroni or other short pasta
- Grating of nutmeg
Cheese and Topping
- 150g extra mature cheddar, grated
- 50g parmesan or vegetarian alternative, grated
- 25g panko breadcrumbs (optional)
Instructions
- Soak the dried mushrooms: Place the dried mushrooms in a heatproof bowl and pour over hot water from the kettle just to cover them. Set aside to soak until cool.
- Fry the chestnut mushrooms: Heat about a third of the butter in a frying pan until sizzling, then add the sliced chestnut mushrooms. Season with salt and pepper and fry over high heat for 4-5 minutes until soft and cooked through. Set aside.
- Prepare rehydrated mushrooms: Drain the soaked dried mushrooms over a bowl to catch the soaking liquid, pressing to extract all liquid. Roughly chop the mushrooms and reserve the liquid, leaving any sediment in the bowl.
- Make the mushroom sauce base: Heat all but ½ tsp of remaining butter in a large saucepan over high heat until sizzling. Add the rehydrated mushrooms and fry for 2-3 minutes until browned.
- Create roux and thicken sauce: Sprinkle in the flour and stir to form a sandy paste. Cook for 2 minutes, then gradually pour in the reserved mushroom soaking liquid, leaving sediment behind. Simmer until slightly thickened.
- Incorporate milk and season: Gradually stir or whisk in the milk until the sauce is smooth and fully combined. Add mustard powder or English mustard, season with salt, pepper, and a grating of nutmeg. Reduce heat to low-medium and gently cook the sauce.
- Cook macaroni: In a separate saucepan, boil the macaroni for 2 minutes less than package instructions indicate. Drain well.
- Combine pasta and sauce: Return macaroni to its pan, pour in the mushroom sauce, add the fried chestnut mushrooms, all the cheddar, and half the parmesan. Stir vigorously until fully combined.
- Prepare casserole dish and assemble: Use the remaining ½ tsp butter to grease a casserole dish. Transfer the macaroni mixture into the dish, then sprinkle with the remaining parmesan and panko breadcrumbs (if using).
- Bake: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the dish for 20-25 minutes until golden and bubbling.
- Serve: Allow to stand for a few minutes after baking. Serve warm directly from the dish for a comforting, cheesy meal.
Notes
- This dish can be prepared ahead and kept covered and chilled for up to two days or frozen for up to three months. Defrost fully in the fridge before baking.
- Panko breadcrumbs are optional but add a delightful crunch on top.
- Use vegetarian parmesan if you want to keep this suitable for vegetarians.
- For gluten-free, substitute plain flour and pasta with gluten-free alternatives.
- Adjust seasoning and mustard level to taste depending on preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: wild mushroom mac and cheese, baked mac and cheese, mushroom pasta bake, vegetarian comfort food, creamy mushroom cheese pasta
