Stovetop Mac and Cheese with Mushrooms
macaroni and cheese
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4.6666665 (3 rated)

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.

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Mac and cheese with mushrooms: Make it on your stovetop

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