Mushroom Herb Mac and Cheese

Wisconsin swiss and white cheddar really complement each other well in this recipe. The addition of mushrooms and herbs truly makes this more of a glammed up, gourmet style dish that you could easily serve to company and feel confident about.

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Servings: 6


  • 11 tablespoons butter, divided
  • 1 pound cremini mushrooms, roughly chopped
  • 1 shallot, minced
  •   Salt and black pepper to taste
  • 2 tablespoons white wine vinegar
  • 4 tablespoons flour
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh tarragon, chopped
  • 2 teaspoons chives, chopped
  • 3 cups whole milk
  • 1 1/2 cups (6 ounces) Wisconsin swiss cheese, shredded and divided
  • 1 1/2 cups Wisconsin white cheddar cheese, shredded and divided
  • 1 pound elbow pasta
  • 1 cup bread crumbs


Preheat oven to 400°F. Butter 9×13-inch baking dish. Set large pot of water over high heat, cover and bring to boil.

In large skillet, melt 3 tablespoons butter over medium-high heat. Add mushrooms and shallot; sauté, stirring occasionally, until mushrooms have cooked down and are browned, 8 to 10 minutes. Season with salt and pepper. Add vinegar and cook, stirring, until liquid has cooked off. Remove from heat and set aside.

For béchamel sauce, in medium-sized saucepan, melt 4 tablespoons butter over medium heat. Once butter has melted, whisk in flour and cook for about 30 seconds, whisking constantly. Add herbs and, still whisking, sauté for additional 30 seconds. Slowly whisk in milk. Bring sauce to come to simmer.

Meanwhile, add pasta to pot of boiling water and cook to al dente.

Once béchamel sauce simmers, stir in 1 cup each swiss and cheddar until completely melted. Season with salt and pepper. Remove from heat.

Melt remaining 4 tablespoons butter. In small bowl, mix melted butter with breadcrumbs. Drain pasta. In large mixing bowl, toss pasta, sauce, and mushrooms. Pour into baking dish.

Sprinkle with remaining cheese. Sprinkle breadcrumb mixture over cheese. Bake 15- 20 minutes, until browned and bubbly. Let sit for 5-10 minutes before serving.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.