Mushroom Gruyere Mac and Cheese Bake
This is a comforting pasta dish with a lighter side. Most mushrooms and short pasta will work here, but don't skimp on the freshly grated cheese!
Mushroom Gruyère Mac and Cheese Bake
Rated 5.0 stars by 1 users
Category
Pasta
Author:
Audrey Burritt
Servings
6
Serve with fresh steamed asparagus and a glass of chilled Chardonnay for an elegant, delicious meal.
Ingredients
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1 lb short pasta
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8 oz fresh mushrooms
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4 oz cream cheese
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1 ½ cups freshly grated Gruyère cheese
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3 tablespoons Sage and Wild Mushroom olive oil, divided
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1 cup cold milk
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1 tablespoon flour
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1 tablespoon Garlic Rub spice blend
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½ teaspoon dried tarragon
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1 teaspoon sea salt (or to taste)
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2 teaspoons freshly grated black pepper
Directions
Preheat oven to 400 degrees F. Cook pasta until al dente, according to package directions in water as salty as the sea. Drain and set aside, reserving ½ cup pasta water.
In a large pot, heat 1 tablespoon olive oil on medium-high and sauté mushrooms until tender, seasoning with a pinch of salt and pepper. Set cooked mushrooms aside in a bowl lined with paper towel.
In that same pot, heat 1 tablespoon olive oil then whisk in flour, Garlic Rub, and tarragon. Cook for about one minute before whisking in cold milk. Cook for another minute or two until the milk begins to thicken, then add cream cheese and 1 cup grated cheese, salt and pepper. Stir constantly until everything is melted together and smooth, about 2-3 minutes. Add a tablespoon of reserved pasta water (or more if your sauce is very thick), and stir in before turning off the burner.
Add your cooked pasta to the pot of sauce and mix thoroughly, then gently mix in the cooked mushrooms.
Transfer to a 9x13 baking dish brushed lightly with remaining olive oil. Top with remaining grated cheese and bake in the oven for 15-20 minutes or until cheese is melted and slightly browned on top. Let rest for 5 minutes before serving.
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