Baked Macaroni and Cheese Casserole

Baked Macaroni and Cheese Casserole


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A staple comfort food has been given a grown-up twist. Baby bella mushrooms have been baked in with the classic combination of elbow macaroni noodles and a variety of cheeses.

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Serving Size / Yield

1 casserole


  • 2 Tbs. + 1/2 tsp. Sea Salt, divided
  • 2 C. Elbow Macaroni Pasta
  • 1 Egg, beaten
  • 1 1/2 Tbs. Yellow Mustard
  • 3/4 C. Milk
  • 8 oz. Shredded Colby Cheese
  • 8 oz. Shredded Cheddar Cheese
  • 4 oz. Shredded Gruyere Cheese
  • 6 oz. Baby Bella Mushrooms, chopped
  • Chopped Basil, for garnish

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Preheat oven to 375 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Pour 2 quarts of water into a large saucepan and stir in 2 Tbs. of sea salt. Bring water to a boil. Add the elbow macaroni and cook for 8 minutes until almost al dente. Drain and return to saucepan. In a medium saucepan over high heat, bring one cup of water to a boil. In a medium bowl, whisk the egg together with 3/4 cup of water. Add the 1/2 tsp. of salt and mustard. Blend well. Stir in the milk. Gradually add the egg and milk mixture to the boiling water, stirring continuously. Stir until mixture is simmering. Reduce heat to medium-low. Stir in the Colby, cheddar, and gruyere until a smooth sauce forms. Add the cheese sauce and mushrooms to the macaroni, and mix well. Pour macaroni and cheese into the prepared baking dish. Cover with foil and bake for 30 minutes. Garnish with chopped basil before serving.

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