The debate of the century… to add mushrooms or to not add mushrooms? For us – and for mycophiles everywhere – the answer is always obvious. YES to all the mushrooms!
These roasted mushrooms add a hearty touch to our traditional “World’s Best” Mac & Cheese dish. If you like mushrooms on your pizza or stuffed and broiled, this will be your next go-to favorite. And to make it even better, the roasting process couldn’t be easier. This is one of the quickest (and simplest) recipes that is sure to satisfy all your cravings.
Cooking and Serving Tips
Mushrooms… what variety should you use?
Choosing the perfect mushroom is always tricky. The biggest question to ask yourself – what are you looking for? Chanterelle mushrooms have a firm texture and a subtle peppery note, and tend to pair well with cream sauces. Portobello mushrooms are a larger choice and tend to be muskier in flavor. Hen of the woods mushrooms have a slightly meatier texture, and are our choice when it comes to a risotto or side dish. We stuck to cremini mushrooms for this creation as we love the earthy heartiness and textural difference they bring to the dish.
What about the oil?
Using expeller-pressed safflower oil is our first choice when it comes to roasting vegetables. This oil adds a neutral yet slightly nutty note. If you don’t have safflower oil in the pantry, vegetable oil is a neutral-flavor alternative, but has a lower smoke point and will lengthen the roasting time. Keeping an eye on your mushrooms as they roast is crucial if you substitute your oil.
Serve & Store
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
Preheat oven to 350˚F.
Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 teaspoon chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
Combine pasta and sauce in a large bowl and mix carefully. Fold in the roasted mushrooms. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder.
Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.
Makes about 3/4 cup
Preheat the oven to 400°F.
Wash and dry mushrooms. Cut off stems and quarter.
In a medium-size bowl, add the mushrooms and toss with oil to coat.
Add salt and pepper and toss again.
Spread the mushrooms in a single layer on a sheet pan (make sure not to over crowd the pan).
Roast in the oven for 25 to 30 minutes or until the mushrooms are starting to brown.
Let cool for 10 to 15 minutes.
Use immediately or store in the refrigerator for up to 3 days.
1 hour 20 minutes
2 to 4 (as a side)
- 6 ounces penne pasta
- 8 ounces Beecher’s Flagship cheese, grated (about 2 cups)
- 1-1/2 cups milk
- 2 tablespoons plus 2 teaspoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 ounces Beecher’s Just Jack cheese, grated (about 1/2 cup)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon chili powder
- Pinch garlic powder
Roasted Mushrooms (recipe follows)
Makes about 3/4 cup
- 8 cremini mushrooms (about 1/4 pound)
- 1-1/2 tablespoons expeller-pressed safflower oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
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