Mushroom And Swiss Mac Cheese 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.

SWISS MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.

MUSHROOM-SWISS MAC & CHEESE RECIPE - (4.3/5)

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, sauté 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 13-inch x 9-inch baking dish. Combine the breadcrumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.

MUSHROOM AND SWISS MAC & CHEESE

Steps:

• 1. Preheat oven to 350 degrees. Cook the bacon, crumble it then set it aside. Cook pasta according to package directions. Meanwhile in a large skillet , sauté the mushrooms and onion in 2 tablespoons of butter and 1 tablespoon of the vegetable oil until they are tender. Add the garlic and cook an additional 1 minute then set aside.
• 2. For the sauce, melt the 5 tablespoons of butter. Stir in the cream cheese until smooth. Gradually add the milk and the half and half cream. Heat through then stir in the cheeses and the salt and pepper until well blended. Stir in the cook crumbled bacon.
• 3. Drain pasta; toss with the mushroom mixture and the sauce mixture. Transfer to a 9x13 baking dish.
• 4. Combine the bread crumbs, parsley and 2 tablespoons of melted butter; sprinkle over mixture. Bake uncovered for 30 minutes.

WILD MUSHROOM MAC 'N' CHEESE

Steps:

• Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
• Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
• When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
• When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.

BAKED MACARONI WITH MUSHROOM AND SWISS?

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Cook macaroni according to package directions.
• 3. Heat olive oil and 1/2 cup margarine in a large skillet over medium heat.Add mushrooms,saute for 8 minutes or until are browned.Stir in minced garlic and ranch seasoning.Remove from heat.Set aside.
• 4. In a medium saucepan over medium heat,melt remaining margarine.Whisk in flour until completely smooth and let cook 1 minute until golden brown.Slowly whisk in half and half and milk until mixture is smooth.Bring to a simmer over medium heat until the sauce is bubbly and thickened.
• 5. Remove the sauce from heat and whisk in shredded swiss cheese and grated parmesan cheese until are melted.Add cooked macaroni and mushroom mixture and stir until evenly combined.
• 6. Transfer into a 13- x 9-inch baking dish.Add bread crumbs all over the macaroni mixture.Season with black pepper and top with swiss cheese slices.
• 7. Bake in preheated oven for 20 minutes or until bubbly and golden brown.Serve hot and enjoy.