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Mushroom-Swiss Mac & Cheese


Mac & and cheese is already a favorite, but adding Swiss cheese and sautéed mushrooms will set yours apart!

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Rate this recipe 4.3/5 (7 Votes)


  • SAUCE:
  • 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
  • 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
  • 1/3 cup panko (Japanese) bread crumbs
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons butter, melted,


Servings 8
Adapted from


Step 1

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.

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