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Creamy Garlic Mushroom Macaroni and Cheese Recipe

Name: Creamy Garlic Mushroom Macaroni and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch of parsley, chopped; 1 tsp dried thyme; 250 g button mushrooms, sliced; 400 g elbow macaroni; 200 g cheddar cheese, grated; 100 g cream cheese; 2 cloves of garlic, minced; 750 ml whole milk; 1/2 lemon, juiced; 4 tbsp all-purpose flour; 2 tbsp butter; Salt to taste; Black pepper to taste

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This is a cheesy pasta dish with mushrooms and garlic. You cook pasta and mix it with a homemade cheese sauce. Then you add mushrooms and garlic for a yummy taste. It's a warm and filling meal for lunch or dinner.

Ingredients

1 bunch of parsley, chopped

1 tsp dried thyme

250 g button mushrooms, sliced

400 g elbow macaroni

200 g cheddar cheese, grated

100 g cream cheese

2 cloves of garlic, minced

750 ml whole milk

1/2 lemon, juiced

4 tbsp all-purpose flour

2 tbsp butter

Salt to taste

Black pepper to taste

Method

Preheat your grill to a medium-high setting.

Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.

In a large pan, melt the butter over medium heat. Add the minced garlic and dried thyme, cooking until fragrant, about 1 minute.

Stir in the all-purpose flour to form a roux, cooking for another minute.

Gradually pour in the whole milk, whisking constantly to prevent lumps, until the sauce thickens.

Lower the heat and add the grated cheddar cheese and cream cheese to the pan, stirring until the cheeses melt into a smooth sauce.

Season the cheese sauce with salt, black pepper, and lemon juice to taste.

In a separate pan, sauté the sliced mushrooms in a bit of butter or oil until they are browned and tender.

Add the cooked mushrooms and half of the chopped parsley to the cheese sauce, mixing well.

Fold the cooked macaroni into the mushroom cheese sauce until evenly coated.

Transfer the macaroni mixture to a baking dish, smoothing out the top.

Place the baking dish under the grill for 3-5 minutes, or until the top is golden and bubbly.

Remove from the grill, garnish with the remaining chopped parsley, and serve hot.

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