Mushroom Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions, usually 7–8 minutes). Reserve 3/4 cup of the pasta cooking water, then drain and set pasta aside.

Make cheese sauce (roux and milk)

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and pale (cooked flour taste). Slowly pour in 2 cups whole milk in a thin stream while whisking to avoid lumps. Continue whisking and bring to a gentle simmer; cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Finish cheese sauce

Lower heat to low. Whisk in 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1.5 tsp kosher salt, and 3/4 tsp black pepper. Remove from heat and add shredded cheddar (2 cups) and gruyère (1 cup) in handfuls, stirring until fully melted and smooth. If sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water a few tablespoons at a time to reach a creamy, pourable consistency.

Combine pasta and sauce

Return drained pasta to the empty pot (off heat). Pour about two-thirds of the cheese sauce over the pasta and gently fold to coat; reserve the remaining sauce for topping or serving. Taste and adjust seasoning with small pinches of salt or pepper if needed.

Prepare mushrooms

While the pasta cooks, wipe mushrooms clean and slice them to an even thickness (about 1/4 inch). Finely chop the onion and mince the garlic.

Sear mushrooms

Heat a large skillet over medium-high heat. Add 1.5 tbsp olive oil and 1 tbsp unsalted butter. When the fat is shimmering, add the sliced mushrooms in a single layer (work in batches if needed to avoid crowding). Let mushrooms cook undisturbed 3–4 minutes to develop color, then stir and continue cooking another 2–3 minutes until golden and any liquid has evaporated.

Add aromatics

Reduce heat to medium. Add the chopped onion and cook 3–4 minutes until softened and translucent. Add minced garlic and thyme and cook 30–45 seconds until fragrant. If using, deglaze the pan with 2 tbsp white wine, scraping up any browned bits, and let the alcohol cook off (~1 minute). Season the mushroom mixture with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

Fold mushrooms into pasta

Stir the cooked mushroom mixture into the pasta and cheese in the pot until evenly combined. Reserve a few tablespoons of mushrooms for topping if you like.

Prepare topping

Preheat the oven broiler (or oven to 400°F / 200°C if you prefer baking). In a small bowl, combine 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 1 tbsp olive oil; toss until crumbs are moistened and clump together slightly.

Assemble and brown

Transfer the mushroom mac and cheese to a shallow ovenproof baking dish (or keep in the pot if ovenproof). Sprinkle the panko mixture evenly over the top and add any reserved mushrooms. Broil on high 3–4 inches from the element for 2–4 minutes until the topping is golden and crisp — watch carefully to avoid burning. Alternatively, bake at 400°F for 12–14 minutes until bubbly and browned.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley. Serve warm with the reserved cheese sauce on the side if you like it extra saucy.