Mushroom Mac & Cheese




  • 4 c. cooked elbow macaroni or orecchiette pasta (about 8 oz. dry)
  • 1 Tb. olive oil
  • 8 oz. Chef's Sampler
  • 4 Tb. butter
  • 4 Tb. all-purpose flour
  • 1 tsp. salt
  • 2 c. milk
  • 1 c. shredded mild cheddar cheese
  • 1 c. shredded mozzarella cheese
  • 1/4 c. fresh breadcrumbs


  1. Preheat oven to 350°F. Cook pasta al dente according to package directions.
  2. Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
  3. Melt butter in a large saucepan and stir in flour. Cook for a minute or two. Do not brown flour. Stir in salt and whisk in cold milk. Bring to a low boil over medium-high heat, whisking at first to prevent lumps, then simmer for about five minutes.
  4. Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs.
  5. Bake for 30 minutes at 350 degrees.