Description
This Creamy Garlic Mushroom Macaroni Bake is the ultimate comfort food, combining a rich, creamy sauce with tender mushrooms and perfectly cooked macaroni. Baked to golden perfection, it’s a dish that will warm your heart and satisfy your cravings.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tablespoons butter (for sautéing mushrooms)
- 2 tablespoons butter (for roux)
- 1 lb cremini (baby bella) mushrooms, sliced
- 1 yellow or white onion, finely diced
- 4 cloves fresh garlic, minced
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup vegetable broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack or Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated (for topping)
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of nutmeg
- Optional: dash of dried thyme or bay leaf
Instructions
- Prepare Your Pasta: Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook according to package directions, but aim for about 1-2 minutes less than al dente. Drain the pasta and set it aside, reserving about ½ cup of the pasta cooking water.
- Sauté the Mushrooms: In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add your sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown and slightly crispy, about 8-10 minutes. Remove the mushrooms from the skillet and set them aside.
- Build the Aromatic Base: Reduce the heat to medium. Add another tablespoon of butter to the same skillet. Once melted, add the finely diced onion and cook until softened and translucent, about 3-5 minutes. Add your minced garlic and cook for just 1 minute more until fragrant.
- Make the Roux: Sprinkle the flour over the cooked onion and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste.
- Whisk in Liquids: Gradually pour in the whole milk, whisking constantly to prevent lumps. Once smooth, slowly whisk in the vegetable broth. Bring the mixture to a gentle simmer, continuing to whisk until it thickens.
- Create the Creamy Cheese Sauce: Reduce the heat to low. Add the softened cream cheese and whisk until melted and smooth. Stir in the heavy cream, then add your shredded cheddar and Monterey Jack (or Gruyère) cheeses, a handful at a time, stirring until fully melted. Season with salt, black pepper, and nutmeg.
- Combine and Prepare for Baking: Gently fold the cooked macaroni and sautéed mushrooms into the creamy cheese sauce until well coated. If too thick, add reserved pasta water or extra milk.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Transfer the macaroni mixture into a large, oven-safe baking dish. Sprinkle extra cheese on top if desired. Bake for 20-25 minutes, or until hot and bubbly with a golden brown top.
- Rest and Serve: Let the bake rest for 5-10 minutes before serving. Garnish with fresh parsley if you like.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg
Keywords: To enhance flavor, avoid overcrowding the mushrooms while sautéing. Always shred your own cheese for a smoother sauce. A pinch of nutmeg adds warmth to the dish. Consider adding Panko breadcrumbs for a crunchy topping.