Mushroom-Swiss Mac & Cheese

Mac & and cheese is already a favorite, but adding Swiss cheese and sautéed mushrooms will set yours apart!
Photo by Helen (#1) C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    (16-ounce) package mini penne pasta

  • 1/2

    pound baby portobello mushrooms, chopped

  • 1

    small onion, finely chopped

  • 2

    tablespoons butter

  • 1

    tablespoon olive oil

  • 1

    garlic clove, minced

  • SAUCE:

  • 5

    tablespoons butter

  • 1

    (8-ounce) package cream cheese, cubed

  • 1 1/4

    cups whole milk

  • 1 1/4

    cups half-and-half cream

  • 2 1/2

    cups (10 ounces) shredded Swiss cheese

  • 1 1/4

    cups grated Parmesan and Romano cheese blend

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 6

    bacon strips, cooked and crumbled

  • TOPPING:

  • 1/3

    cup panko (Japanese) bread crumbs

  • 2

    tablespoons fresh parsley, minced

  • 2

    tablespoons butter, melted,

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside. For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-inch x 9-inch baking dish. Combine the breadcrumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: