This amazing Mushroom Mac and Cheese is made in a single pot for easy prep and cleanup. Ready in just 25 minutes, it's great for a quick weeknight meal that offers a spin on a classic favorite.
Mushroom macaroni is packed with savory, earthy flavor and a combo of Gruyere and Parmesan cheese for a comfort food must-try! This will become your new favorite way to give regular mac and cheese a tasty upgrade.
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🩵 About This Recipe
For a fun take on mac and cheese with some extra flavor and heartiness, try this amazing mushroom macaroni! It features a homemade cheese sauce and earthy mushrooms for a unique twist on the classic dish.
Simple and easy to make, it comes together in a single pot for a low-prep and low-cleanup dinner. The whole family will love this rich and comforting version of mac and cheese!
And if you can't get enough mushrooms, try my Grilled Cheese with Mushrooms, these easy Air Fryer Mushrooms, or this Crockpot Beef Stroganoff.
🧂 Gather Your Ingredients
- sliced mushrooms - buying pre-sliced mushrooms is a great way to cut down on prep time.
- milk - helps the cheese melt smoothly and creates a luscious, velvety consistency.
- seasonings - a combo of dried thyme, garlic powder, salt, and black pepper provides the perfect flavor backdrop for the rest of the ingredients.
- elbow macaroni - another kind of pasta can be used, but classic elbow macaroni is typically my go-to for mac and cheese recipes.
- cheese - use both shredded Gruyere and Parmesan cheese for a nice blend of creamy and salty cheese flavor.
🔪 Let's Make Mushroom Mac and Cheese!
(Or click here to jump right to the recipe card with measurements!)
Cook Mushrooms
Heat mushrooms on high for 3 minutes in the microwave, then drain off any liquid. Set aside
Start Sauce
Add milk, water, garlic powder, salt, and pepper to a large pot. Bring to a simmer.
Cook Noodles
Add macaroni to the pot and bring back up to a simmer, then cook 8 to 10 minutes.
Add Cheese
Mix in the cheeses and thyme and stir until melted.
Stir in Mushrooms
Add the cooked mushrooms and stir until coated in the cheese.
💡 Expert Tips and Tricks
- Shred your own cheese to make the sauce richer and more cheesy. Pre-shredded cheese usually has a thin coating that prevents sticking but also makes it harder to melt.
- Don't allow the milk mixture to boil over - be sure to keep an eye on it and stir often while it comes up to a simmer.
- Buying pre-sliced mushrooms is a great shortcut. However, note that whole mushrooms will stay fresh longer, so if you are planning to make this mac and cheese more than a couple of days after your grocery trip, skip the pre-sliced option. You can keep whole mushrooms fresh for quite a while with these tips on how to store mushrooms.
❔ FAQs
If you want to get a little fancy, oyster, shiitake, and portobello mushrooms are some of the best commonly found mushrooms to use in your cooking! Otherwise, white button mushrooms are the typical kind you'll find in your produce aisle.
Adding a protein like bacon or chicken, a vegetable like mushrooms or broccoli, or other varieties of cheese are a great way to instantly improve any mac and cheese dish. Bread crumbs or crispy onions as a cruncy topping also provide some textural difference!
A nice creamy cheese like goat cheese or brie or even cream cheese pairs well with the naturally earthy flavor of mushrooms. A sharper cheese like cheddar, Gruyere, or even something simple and salty like Parmesan also works well!
Love one-pot pasta recipes? Try this easy and delicious one-pot easy spaghetti recipe with meat sauce that's perfect for busy weeknights.
📝 Substitutions and Variations
- For other cheese options, try sharp cheddar, Monterey jack, or even a blend of cheeses.
- Add more nutrition with spinach, peas, or cooked broccoli to make this a true all-in-one dish.
- A lighter result can be achieved with gluten-free or whole wheat pasta.
- Keep an eye on the pasta to prevent it from overcooking and getting mushy.
Kristin's Kitchen Tip
For the creamiest and cheesiest sauce, always shred your own cheese! And be sure to mix things well to avoid lumps or unmelted portions.
🥡 Storage and Reheating
Transfer any leftover mac and cheese with mushrooms to an airtight container and store in the fridge for 2 to 3 days. I don't recommend freezing - pasta and dairy don't do well when frozen and thawed!
To reheat, transfer mushroom macaroni back to a pot over medium heat with a splash of milk, or microwave in individual portions.
Keep It Handy
Don't have time for this mushroom mac and cheese recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair with a light side salad or some roasted vegetables for a full and complete meal! To doctor up the mushroom macaroni itself, top with breadcrumbs, chopped green onions, or crumbled buttery crackers. Some red pepper flakes can also provide a little kick.
😋 More Mac and Cheese Recipes You'll Love
- Seafood Mac and Cheese - Seafood lovers MUST try this amazing homemade mac featuring imitation crab and shrimp.
- One Pot Broccoli Mac and Cheese - The simple addition of broccoli makes this mac and cheese much heartier!
- Crock Pot Buffalo Mac and Cheese - Bold and flavorful, this is great if you like to add a little heat to your meals.
- Mac and Cheese Egg Rolls - This amazing recipe from My Mini Chefs turns the pasta dish into a crispy handheld treat!
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Mac and Cheese with Mushrooms
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📋 Recipe Card
Easy One Pot Mushroom Mac and Cheese
Ingredients
- 16 ounces sliced mushrooms
- 4 ½ cup milk
- 1 cup water
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 ounces elbow macaroni
- 4 cups shredded Gruyere cheese
- ½ cup Parmesan cheese
- 1 teaspoon dried thyme
Instructions
- Place the mushrooms in a microwave-safe bowl and cook 3 minutes on high to soften them. Drain any liquid.16 ounces sliced mushrooms
- In a large pot over medium high heat, add the milk, water, garlic powder, salt, and pepper. Bring to a gentle simmer.4 ½ cup milk, 1 cup water, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper
- Add in the macaroni, return to a simmer, then cook about 8-10 minutes, stirring occasionally, until the pasta is cooked.16 ounces elbow macaroni
- Reduce the heat to low. Stir in the Gruyere and the Parmesan cheeses and the thyme. Mix until the cheeses are melted.4 cups shredded Gruyere cheese, ½ cup Parmesan cheese, 1 teaspoon dried thyme
- Gently fold in the softened mushrooms.
Notes
- Shred the cheese from a block for better melting-pre-shredded cheese often contains anti-caking agents. Bonus - blocks of cheese usually cost less than the pre-shredded packages!
- To prevent the milk mixture from boiling over, watch closely and stir often during the simmering step.
- Substitute sharp cheddar, Monterey Jack, or a cheese blend for the Gruyere.
- Add spinach, peas, or cooked broccoli in the last few minutes of cooking for extra veggies.
- Use whole wheat pasta or gluten-free macaroni if desired.
- Serve with a side salad or roasted vegetables for a complete meal.
- Top with extra Parmesan, breadcrumbs, or crumbled butter crackers for added texture.
- Sprinkle with a bit of red pepper flakes to add a little kick.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce.
- Freezing the leftovers is not recommended as it can change the texture of the pasta.
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Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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