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Mushroom-Swiss Mac & Cheese

Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.—Dawn Moore, Warren, Pennsylvania
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 package (16 ounces) mini penne pasta
  • 1/2 pound baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • SAUCE:
  • 5 tablespoons butter
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/4 cups whole milk
  • 1-1/4 cups half-and-half cream
  • 2-1/2 cups shredded Swiss cheese
  • 1-1/4 cups grated Parmesan and Romano cheese blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bacon strips, cooked and crumbled
  • TOPPING:
  • 1/3 cup panko bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons butter, melted

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.
  • For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
  • Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish.
  • Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts
1 cup: 750 calories, 47g fat (28g saturated fat), 143mg cholesterol, 808mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 32g protein.

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