Mushroom Macaroni and Cheese
Kick your Macaroni and Cheese up a notch with this simple recipe.
Servings: 8
Ingredients
- 8 ounces portabello mushrooms sliced
- 4 green onions chopped
- 1 (16-ounce) package elbow pasta cooked and drained
- 1 pint heavy cream
- 1/2 cup butter
- 1 cup flour
- 1 cup shredded sharp cheddar cheese
- 1 small jar pimentos drained
Instructions
- Saute mushrooms and onions in skillet with just a drizzle of olive oil.
- In medium sauce pan over low heat, warm heavy cream, stirring often.
- Do not allow to come to a boil.
- In large sauce pan over medium heat, melt butter and add flour.
- Whisk constantly and allow to lightly brown.
- Pour heated cream into butter flour mixture and continue to whisk until well-blended.
- Add shredded cheese and whisk until combined.
- In large bowl, mix together cooked mushrooms and onions, cheese sauce, cooked pasta, and pimentos.
- Pour into a 13x9 casserole dish and bake in 350 degree oven for 15 - 20 minutes until bubbly.
Nutrition
Calories: 431kcal | Carbohydrates: 16g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 217mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1800IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 1mg
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