MAC N CHEESE MUSHROOMS RECIPES

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MACARONI CHEESE WITH MUSHROOMS RECIPE | BBC GOOD FOOD



Macaroni cheese with mushrooms recipe | BBC Good Food image

A lighter dish than the original, simple to make and very cheap, perfect for students.

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Pasta, Supper

Total Time 25 minutes

Yield 2

Number Of Ingredients 6

200g macaroni
2 leeks
6 mushrooms (closed cap are cheap)
4 tomatoes
2 tbsp olive oil
2 x mini Le roulé garlic and herb soft cheese

Steps:

  • Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
  • Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.

Nutrition Facts : Calories 619 calories, FatContent 26 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, FiberContent 8 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.3 milligram of sodium

MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS RECIPE ...



Macaroni and Cheese With Chicken and Mushrooms Recipe ... image

Make and share this Macaroni and Cheese With Chicken and Mushrooms recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 19

4 tablespoons butter
4 tablespoons flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper
4 tablespoons butter
2 boneless skinless chicken breasts, cut into 3/4 inch pieces (about 12 oz.)
10 ounces mushrooms, coarsely chopped
1/4 cup thinly sliced scallion
1 -2 garlic clove, minced
1/4 cup chopped parsley
salt
pepper
1 pinch nutmeg
1 lb elbow macaroni
1 cup grated parmesan cheese
1 cup coarsely shredded gruyere

Steps:

  • To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
  • Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
  • Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
  • Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
  • Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
  • To make the filling: melt 2 tablespoons butter in a large skillet.
  • Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
  • Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
  • Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
  • Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
  • Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
  • Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
  • Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.

Nutrition Facts : Calories 610.6, FatContent 33.8, SaturatedFatContent 19.7, CholesterolContent 157.5, SodiumContent 817.5, CarbohydrateContent 49.1, FiberContent 2.5, SugarContent 2.8, ProteinContent 27.4

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