Mushroom, Sage Mac and Cheese
Mushroom, sage mac and cheese is creamy, really creamy with a gooey cheese sauce and a meaty bite from mushrooms. Earthy flavor from fresh sage (for an essence of fall) and a crunchy panko breadcrumb topping. It’s comfort food taken to the next level.
When you think of comfort food, what comes to mind? Most people will say mac and cheese or anything with cheese, like a grilled cheese or pizza. Wouldn’t that point towards cheese being the most popular comfort food?
Anyway, I digress. Reeling myself back in there’s a couple of tips to really great mac and cheese. There’s no room for low fat cheese or milk here. If you’re eating mac and cheese you need to just go for it; full fat and all. That’s where the secret to the creaminess lies!
The pasta: You may not think the shape matters, but it does. I know because I’ve made the mistake before of using a flat bowtie pasta and it just gets weighed down by the heavy cheese sauce. A sturdy pasta like elbows, shells or cavatappi are perfect for this. Plus, all these pastas have crevices and holes for the cheese sauce to hide in so there’s extra cheese in every bite.
The panko breading topping
Yes this is important too! Why? Well, because it needs to be either broiled, browned and bubbly, or even better is a crunchy breadcrumb topping. Even for presentation it just looks better than as if you just made it from a box or a frozen.
To make this Mushroom, Sage Mac and Cheese a meal, I added mushrooms. If you are not a fan you can leave them out as well as the sage. This mac and cheese will be just as delish without them, but it’s even better with them.
So these are my tips for perfect mac and cheese. I like to make it the best it can be because we all want it to look like this…
The key to any great mac and cheese is the cheese and the cheese sauce, of which there needs to be a lot because there’s nothing worse than a mac and cheese with more pasta than cheese sauce.
As far as the cheeses go, I like a nice sharp white cheddar (white purely for aesthetics) but I also like a Swiss gruyère for it’s creaminess and nuttiness, so I use both. Now, what’s a great mac and cheese if it doesn’t have strings that stretch to the ceiling? And the only way to get the stretchy gooey is from adding mozzarella.
More Mushroom Recipes:
- Vegetarian Mushroom Wellington with Gravy
- Brown Butter Mushroom Sage Risotto
- Mushroom and Sage Rice Pilaf Mushroom, Sage Mac and Cheese