Baked Macaroni With Mushroom And Swiss Recipes

MUSHROOM-SWISS MAC & CHEESE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside., For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon., Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish., Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

MACARONI WITH MUSHROOM SAUCE

Steps:

• Melt butter in large skillet; add olive oil.
• Add mushrooms, garlic and red pepper flakes;saute over medium heat for 10 minutes.
• Add broth, wine, balsamic vinegar and bouillon cube to the mushroom mixture; increase heat to high cooking for 10 minutes more.
• Remove from heat and stir in parsley and salt.
• While sauce is cooking, cook macaroni as directed on package; drain well and return macaroni to pot.
• Add mushroom sauce to macaroni and stir well; add cheese and toss to mix.

MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS

Steps:

• To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
• Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
• Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
• Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
• Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
• To make the filling: melt 2 tablespoons butter in a large skillet.
• Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
• Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
• Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
• Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
• Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
• Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
• Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.

MACARONI CHEESE WITH MUSHROOMS

Steps:

• Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
• Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.

SWISS BAKED MUSHROOMS

Steps:

• In a wide frying pan over medium heat, melt butter.
• Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
• Stir in sherry, nutmeg and pepper.
• Continue cooking and stirring for 1 minute.
• Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
• Sprinkle with cheese, then with paprika.
• At this point, you can cover the dish and refrigerate it until the next day.
• Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.