Stovetop Macaroni and Cheese with Mushrooms and Shallots

Bummed out by the cold weather? Mac n’ cheese solves all problems.

I made a Baked Macaroni and Cheese With Panko a while back, but I have to admit the stovetop version is much better. I personally think the cheesier, creamier and thicker, the better. Also, I don’t know if anybody else has run into this issue, but I didn’t think the breadcrumbs added anything really special. Not much flavour and there’s already lots of carby ingredients, so I’m good without it.

The shallots and mushrooms are a nice touch outside of your regular mac ‘n’ cheese, but if you just want it plain and original then go for it, it still taste amazing. I made a ton of sauce and only 2 cups of pasta, the perfect ratio for me. You could also add any other toppings you want, as long as you cook them in advance.Mac n Cheese with Mushrooms and Shallots_DSC1610


Serves 4

  • 2 cups regular-sized elbow pasta
  • 1/4 tsp. vegetable oil
  • 6 white button mushrooms, thinly sliced
  • 1 shallot, finely chopped
  • 1 1/2 cups milk
  • 2 tbsp. all-purpose flour
  • 3 cups shredded cheddar cheese (you can use similar cheeses as well, or a blend)
  • 1/2 tsp. dry mustard
  • 1/2 tsp. salt
  • Pinch of black pepper


Bring a large pot of salted water to a boil. Add pasta, and cook for 8-9 minutes until noodles are soft and have expanded slightly. Drain and set aside.

Heat vegetable oil in a skillet. Once heated, add mushrooms and shallots. Allow to cook until mushrooms release liquids and the shallots are softened. Cook at a low temperature so they will still be warm when the cheese sauce is done.

In a medium-sized saucepan, heat 1 cup of the milk on medium heat. In a separate bowl, mix together the remaining milk and the flour, until no clumps remain. Once the milk begins to lightly steam, add in the flour/milk mixture. Mix until well combined, then continue to cook on medium heat, stirring frequently to prevent sticking. The milk mixture should be thick/creamy looking. Add in handfuls of cheese at a time, and stir, melting the cheese into the sauce. Add in dry mustard, salt and pepper.

Toss pasta, cheese sauce and toppings together in a bowl. Serve immediately. For reheating, you can either microwave  for 2 minutes on medium, or bake on 350 degrees F for 10 minutes. **For the baking options, if the pasta dries out a little bit, add in a tablespoon of milk and stir, then heat for a few more minutes.Creamy Macaroni and Cheese

4 Comments Add yours

  1. Nickie Brook says:

    This looks amazing! Thank your for sharing 🙂

    1. Thanks for reading 🙂

  2. dragosbalan1 says:

    Fantastic Mac n Cheese! The creamier version definitely looks yummier and it sounds like it was! Mushroooooms! Top notch idea! Never woulda thunk it. 😛

  3. kimrish says:

    Oh that yummy looking! We are trying this when we crave for Mac’n’Cheese

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