Easy One Pot Mushroom Mac and Cheese
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.
Servings: 6
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
Prep Tips:
- 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.
Nutrition
Calories: 772kcal | Carbohydrates: 69g | Protein: 47g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 111mg | Sodium: 1035mg | Potassium: 779mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 2mg | Calcium: 1234mg | Iron: 2mg
