Porcini Mac & Cheese Recipe

Name: Porcini Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1 ounce) dried porcini mushrooms; 1 cup boiling water; 1 package (16 ounces) small pasta shells; 6 tablespoons butter, cubed; 1 cup chopped baby portobello mushrooms; 1 shallot, finely chopped; 1 garlic clove, minced; 3 tablespoons all-purpose flour; 2-1/2 cups 2% milk; 1/2 cup pumpkin or amber ale; 2 cups shredded sharp white cheddar cheese; 1 cup shredded fontina cheese; 1 teaspoon salt; 1 cup soft bread crumbs

Servings: persons

1 package (1 ounce) dried porcini mushrooms
1 cup boiling water
1 package (16 ounces) small pasta shells
6 tablespoons butter, cubed
1 cup chopped baby portobello mushrooms
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1/2 cup pumpkin or amber ale
2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
1 teaspoon salt
1 cup soft bread crumbs

1
Preheat oven to 350u00b0. In a small bowl, combine dried mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Cook pasta according to package directions for al dente.
2
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved mushrooms.
3
Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.

1340

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (1 ounce) dried porcini mushrooms, 1 cup boiling water, 1 package (16 ounces) small pasta shells, 6 tablespoons butter, cubed, and more.

Yes, Porcini Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porcini Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions