Cheesy Mushroom and Chives Macaroni

Cheesy Mushroom and Chives Macaroni


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Tender mushrooms and pungent chives have harmonized their flavors inside a creamy homemade sauce smothering a bed of macaroni noodles. While we made our casserole with baby button mushrooms, you can substitute with shiitake if preferred.

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Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

6-8 servings


  • 6 Tbs. Butter, divided
  • 1 3/4 C. Onion, finely chopped
  • 1 3/4 C. Baby Button Mushrooms, stemmed and chopped
  • 2 1/2 Tbs. All-Purpose Flour
  • 2 1/2 C. Whole Milk
  • 1/2 C. Grated Parmesan Cheese
  • 1/2 C. Fresh Chives, finely chopped
  • 12 oz. Ridged Macaroni Pasta

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Preheat oven to 425 degrees. Grease a 9x13" baking dish with nonstick cooking spray. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add onions and mushrooms to skillet. Sauté until tender, then set aside. Melt the remaining butter in a medium saucepan over medium heat. Add flour and stir continuously until mixture turns golden-brown. Gradually whisk in milk until sauce has thickened and come to a boil. Stir sauce into mushroom mixture. Let sauce simmer over low heat for 2 minutes, stirring occasionally. Stir in parmesan and chives, and set aside. Bring a large stockpot of salted water to a boil. Add macaroni pasta and cook until al dente. Drain and return to stockpot. Pour in the mushroom sauce and toss to coat. Pour macaroni mixture into prepared baking dish. Bake for 25 minutes until casserole is warmed through and bubbly.

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