Y’all I love me some baked Southern mac and cheese but sometimes I like to elevate and get a little elegant with it. When I have my bougie crowd over for dinner, I make my White Cheddar Mac and Cheese with mushrooms, thyme and white cheddar cheese. It may sound fancy but its a breeze to make because I make it no-fuss with canned cream soup. Get into it boos.
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How To Make White Macaroni and Cheese
Step 1: In a large saucepan set over medium heat, melt 2 tablespoons of the butter. Add the sliced mushrooms, 1 tablespoon of thyme, and a pinch of salt. Cook, stirring often, until tender and deeply browned, about 10 minutes. A fair amount of liquid will be released from the mushrooms, as they cook the liquid should evaporate.
Transfer the mushrooms to a heat-safe bowl and set aside. Place the saucepan back on the heat.
Step 2: To the saucepan, add the remaining 6 tablespoons of butter. Allow the butter to completely melt. Do not let the butter brown. Add the flour, whisking constantly as you do, then cook that mixture for 2-3 minutes or until toasted but still pale. While the roux is forming, also cook pasta until al dente, about 8-10 minutes. Drain.
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Step 3: Carefully pour the milk into the saucepan and whisk vigorously to combine. The roux will considerably thicken the milk. Cook for 5 minutes, constantly whisking. Once thick enough to coat the back of the spoon, add in the condensed soup, 1 ½ cups mozzarella, 1 ½ cups sharp white cheddar, the seasonings, and the remaining 2 tablespoons of thyme. Whisk to combine.
Step 4: To the cheese mixture, add the drained macaroni and sautéed mushrooms. Mix well.
Step 5: Transfer the Mac and cheese into a 9×13 baking dish. Spread the remaining ½ cup of mozzarella and ½ cup white cheddar over the top.
Step 6: Bake uncovered for 35-40 minutes, or until golden brown and bubbly. Top with extra thyme and fresh cracked black pepper!
White Cheddar Mac and Cheese Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1/2 cup unsalted butter separated
- 16 oz baby bella mushrooms washed and sliced
- 3 tbsp fresh thyme finely chopped and separated
- 1/2 cup all purpose flour
- 1 lb elbow macaroni
- 4 cups whole milk warm or at least room temperature
- 10 oz cream of mushroom soup I used Campbell's
- 2 cups shredded mozzarella divided
- 2 cups sharp white cheddar divided
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 1/2 tsp ground mustard
Instructions
- Preheat the oven to 350 degrees. Bring a large pot of water to a rolling boil.
- In a large saucepan set over medium heat, melt 2 tablespoons of the butter. Add the sliced mushrooms, 1 tablespoon of thyme, and a pinch of salt. Cook, stirring often, until tender and deeply browned, about 10 minutes. A fair amount of liquid will be released from the mushrooms, as they cook the liquid should evaporate.
- Transfer the mushrooms to a heat-safe bowl and set aside. Place the saucepan back on the heat.
- To the saucepan, add the remaining 6 tablespoons of butter. Allow the butter to completely melt. Do not let the butter brown. Add the flour, whisking constantly as you do, then cook that mixture for 2-3 minutes or until toasted but still pale.
- While the roux is forming, add the macaroni to the now boiling water. Cook until al dente, about 8-10 minutes. Drain.
- Carefully pour the milk into the saucepan and whisk vigorously to combine. The roux will considerably thicken the milk. Cook for 5 minutes, constantly whisking.
- Once thick enough to coat the back of the spoon, add in the condensed soup, 1 ½ cups mozzarella, 1 ½ cups sharp white cheddar, the seasonings, and the remaining 2 tablespoons of thyme. Whisk to combine.
- To the cheese mixture, add the drained macaroni and sautéed mushrooms. Mix well.
- Transfer the Mac and cheese into a 9×13 baking dish. Spread the remaining ½ cup of mozzarella and ½ cup white cheddar over the top. Bake uncovered for 35-40 minutes, or until golden brown and bubbly. Top with extra thyme and fresh cracked black pepper!
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I have made many versions of mac and cheese over the years, and had settled into my version of a pretty famous recipe. I saw this one though and made it for Easter. My very foodie family loved it. This will move into rotation for sure going forward.
Yay! So glad you and your family liked it!
My family loved this recipe. I added chicken before baking for more protein. Excellent!
Very delicious and family enjoyed! Thx for sharing.
Can I use homemade condensed cream of mushroom soup? We don’t care for canned condensed soup.
absolutely!
What a great idea using cream of mushroom soup! I love mushrooms in mac and cheese!
This mac and cheese was so decadent and delicious, and I love the complex earthy flavors the mushrooms brought to the dish!
This turned out so rich and creamy! Easily, a new favorite recipe; my whole family loved it!
Quick, easy and yummy and the best Dinner for my family. They will love it all.
Love the idea of adding mushrooms to the mac and cheese. My kids love all types of mac and cheese so I’ll make these for them this week!