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Wild mushroom mac 'n' cheese

Wild mushroom mac ’n’ cheese in a casserole dish

Wild mushroom mac 'n' cheese

Name: Wild mushroom mac 'n' cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4-5
Ingredients: 25g dried mushrooms (mixed dried mushrooms or porcini are good); 75g butter; 200g chestnut mushrooms sliced; 50g plain flour; 500ml whole milk; 1 tsp English mustard powder or English mustard; 350g macaroni or other short pasta; grating of nutmeg; 150g extra mature cheddar grated; 50g parmesan or vegetarian alternative, grated; 25g panko breadcrumbs (optional)

Barney Desmazery

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Serves 4-5

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don’t have to wait until they’re in season

Freezable

Vegetarian

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Try this wild mushroom mac 'n' cheese, then try herby fennel sausage crumb mac & cheese recipe, slow-cooker mac 'n' cheese, smoked mac 'n' cheese sandwich, air fryer mac & cheese, beer mac & cheese and cauliflower cheese recipes. Next, try best ever macaroni cheese.

Ingredients

Nutrition

Units:

MetricUS

25g dried mushrooms

(mixed dried mushrooms or porcini are good)
75g butter
200g chestnut mushrooms

sliced
50g plain flour
500ml whole milk
1 tsp English mustard powder

or English mustard
350g macaroni

or other short pasta
grating of nutmeg
150g extra mature cheddar

grated
50g parmesan

or vegetarian alternative, grated
25g panko breadcrumbs

(optional)

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Nutrition: Per serving

kcal592
fat27g
saturates17g
carbs62g
sugars2g
fibre4g
protein23g
salt0.9g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, March 2022

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A star rating of 4.2 out of 5.6 ratings

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