Cheesy Mushroom Macaroni

Creamy macaroni smothered in a cheesy mushroom sauce, a comforting and satisfying twist on a classic dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Make Everyday Gourmet
Cuisine Italian
Servings 8


  • 1 28 x 18 cm baking dish


  • 500 g portabello mushrooms
  • 350 g macaroni or similar short pasta
  • 500 g medium fat cream cheese
  • 100 g cheddar cheese grated
  • 2 tsp Dijon mustard
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 pinch nutmeg
  • 1 tbsp fresh chives minced
  • 100 g cheddar cheese grated
  • 15 g breadcrumbs

To serve

  • salt and pepper
  • fresh basil leaves


  • Preheat oven to 200˚C, fan on.
    Place portabellos on a large baking tray, season with salt and pepper.
  • Roast in the middle of the oven for ±7 minutes until tender and juicy.
    Allow mushrooms to rest, drain off their liquid and slice into large chunks.
  • In a large pot of salted, boiling water, cook the macaroni until al dente.
    Using a jug, scoop out a generous cup of pasta cooking water and set aside.
    Drain the macaroni.
  • While the macaroni is cooking, place cream cheese, cheddar, mustard, onion powder, garlic powder and nutmeg in a large saucepan.
  • Switch heat onto very low and allow everything to melt together.
    When the cream cheese is almost melted, pour in a little pasta water, mixing well until you achieve a smooth silky sauce.
  • Add the drained macaroni and the fresh chives, stir to combine.
    Keep adding a little extra pasta water to keep things saucy.
  • Finally fold in the large chunks of roasted mushrooms.
    Taste to adjust seasoning.
  • Scoop mixture into a baking dish and top with remaining cheddar and breadcrumbs.
  • Transfer to the oven and bake for 10 - 15 min until the top is golden brown and bubbling.
    Scoop into bowls, top with some fresh basil and enjoy!
Keyword italian