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Stovetop Mac and Cheese with Mushrooms

macaroni and cheese
Two classic comfort foods come together as one in this baked stroganoff macaroni and cheese. Creamy macaroni pasta with ground beef, mushrooms, onions, swiss cheese, and panko bread crumbsShutterstock

Chef notes

Bring some complexity and depth of flavor to the classic dish with mushrooms, Dijon mustard, thyme and two types of cheese: Fontina and Parmesan.


  • 1 pound pasta (macaroni elbows, orrechiete, penne, or farfalle)
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 2 teaspoons fresh thyme
  • 16 ounces sliced mixed mushrooms
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 cups grated Fontina cheese
  • 1/2 cup grated Parmesan
  • Salt and freshly ground black pepper


Bring a large pot of water to a boil. Generously salt the water. Add pasta and cook to package instructions. Drain.

In a large skillet, heat butter, garlic, and thyme over medium heat for 2 minutes.

Add mushrooms and cook until mushrooms release their water and begin to brown, about 7 minutes.

Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add flour and cook about 2 minutes.

Whisk in milk, cream, and mustard. Taste and season with salt and pepper if needed. Bring to a low simmer.

Continue whisking until the mixture thickens enough to coat the back of a spoon. Turn off heat. Stir in Parmesan and Fontina until melted. Add pasta and toss to coat. Serve immediately.