Classic Cheese

Mac & Cheese with Porcini Mushrooms

Prep Time: 18 min  |  Cook Time: 30 min  |  Servings: 6  |  Calories: 461
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Mac & Cheese with Porcini Mushrooms
Prep Time
18 min
Cook Time
30 min

A little crispy, a little creamy and a lot of “hearty” is the best way to describe the flavors that come into play in this baked macaroni and cheese recipe using Sargento® Shredded 4 State Cheddar® Cheese and porcini mushrooms. It’s sure to become your new favorite comfort food.

  • 1/2 oz. dried porcini mushrooms
  • 1 (7 oz.) pkg. (2 cups) elbow macaroni
  • 4 Tbsp. butter, divided
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 to 1/4 tsp. cayenne pepper, as desired
  • 2-1/2 cups whole milk
  • 2 cups (8 oz.) Sargento® Shredded 4 State Cheddar® Cheese
  • 1/2 cup fresh breadcrumbs, preferably from egg bread
  1. Soak mushrooms in boiling water to cover; let stand until softened, about 15 minutes. Drain, chop and set aside. Meanwhile, cook macaroni according to package directions.
  2. Melt 3 tablespoons butter in large saucepan over medium heat. Stir in flour, salt and cayenne pepper; cook and stir 1 minute. Add milk; bring to a boil over high heat. Reduce heat; simmer 2 minutes, stirring occasionally. Remove from heat; stir in cheese until melted. Stir in drained macaroni and reserved mushrooms.
  3. Pour into a 2-quart baking dish coated with cooking spray. Melt remaining 1 tablespoon butter in a small bowl; add breadcrumbs and toss well. Sprinkle over macaroni mixture.
  4. Bake in preheated 350°F oven 25 to 30 minutes or until hot and bubbly and crumbs are golden brown.

Serving Size 6

Calories 461

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 24.20g 37%
Sat. Fat 14.50g 69%
Mono Unsat. Fat 5.70g
Poly Unsat. Fat 1.20g
Cholesterol 67mg 22%
Sodium 612mg 25%
Total Carbohydrate 43g 14%
Dietary Fiber 2g 8%
Sugars 0g
Protein 19g
Vitamin A 84RE
Vitamin C 0mg 0%
Calcium 393mg 39%
Iron 2mg 11%