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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Jul 19, 2012 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 27 Comments

    Garlic mushroom macaroni cheese

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    I'm aware that the last several (um... many) posts have been fairly cheese-centric. But really, what did you expect from me? And I feel no shame whatsoever, so here's the cheesiest recipe yet. And don't you just want to dive right into it?

    (it's quite embarrassing how often I've stopped writing for a few minutes and just sat ogling this masterpiece)

    If I could do so without getting incredibly fat (I can only dream), I'd eat macaroni cheese every day, for breakfast, lunch and dinner. However, that wouldn't make for a very interesting blog, so sometimes I try to mix it up a bit. There are very few things that make a dish of creamy pasta with a crispy cheese topping better... but garlic mushrooms are definitely one of them.

    I reeeally shouldn't be writing this post at quarter to one, when I haven't had any lunch yet. It's making me so hungry. I think I may need to go and eat allll the cheese.

    (I'm off to a wedding tomorrow though and if I want there to be any chance of me fitting into my dress, I should probably not eat all the cheese. This makes me a bit sad)

    Garlic mushroom macaroni cheese

    Serves 3-4

    300g pasta
    60g butter
    ½ onion, finely diced
    4 cloves garlic, finely sliced
    200g mushrooms, cut into ½cm dice
    2tbsp plain flour
    250ml milk
    100g cheddar, grated
    50g vegetarian parmesan or pecorino, finely grated

    Heat the oven to 200°C (Gas Mark 6 / 400°F).

    Boil the pasta according to the packet's instructions.

    Meanwhile, melt half of the butter in a large saucepan, and add the garlic, onion and mushrooms. Cook over a medium-low heat for 10 minutes, until the mushrooms have cooked down and released some liquid. Push the mushroom mixture to the edge of the pan, and melt the remaining butter in the gap created. Add the flour, and stir it into the melted butter. Cook for 1 minute, stirring constantly (it doesn't matter if some of the mushrooms get dragged into the mix). Add the milk a little at a time and begin to incorporate the mushrooms, stirring continually to create a white sauce. Then add the cheddar, and stir until the cheese has melted.

    Drain the pasta, and add it to the sauce. Stir to combine. Transfer the mixture to a suitably sized baking dish, and sprinkle over the grated pecorino. Bake for 20 minutes, or until the cheese is melted and bubbly.

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    Comments

    1. Alison Hiscock says

      November 25, 2020 at 6:03 pm

      I've just made this-with chopped leek instead of onion and a dash of white wine in the sauce. It's bubbling away in the oven and smells gorgeous!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 26, 2020 at 10:34 am

        Oh yum! Hope it tasted as good as it smelled! :)

        Reply
    2. Amber says

      May 27, 2019 at 1:45 am

      Often I use recipes from online cooks and think meh - that was rubbish. 
      This recipe was brilliant - exactly how you described it and was a success at dinner! 
      Thank you 🙂

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 13, 2019 at 11:46 am

        Ahhh thank you so much! :) I hope you find lots more recipes on the site that you enjoy as much!

        Reply
    3. Jackie says

      July 10, 2018 at 9:35 am

      Can I add in some cream cheese? Have lots of it in the fridge

      Reply
      • Becca @ Amuse Your Bouche says

        July 10, 2018 at 9:22 pm

        Absolutely! Just don't go overboard or it might be a bit too saucy :)

        Reply
    4. Emily says

      May 28, 2013 at 8:08 pm

      Made this for dinner tonight and my husband and I gobbled up most of it! He has already requested that I make it again. :) Thank you for posting this delicious recipe!

      Reply
      • [email protected] says

        May 28, 2013 at 9:42 pm

        Yay I'm so glad you liked it Emily! It's one of my favourites :) and it definitely didn't serve 3-4 in my house either haha. Thanks for the nice comment!

        Reply
    5. Kim Bee says

      August 03, 2012 at 5:07 am

      This is wicked cool. My hubby and son would go nuts for this one.

      Reply
    6. Charalampidou Elpida says

      July 29, 2012 at 9:56 pm

      yammi recipe!!!!!!!!!!!!

      Reply
    7. Diane Balch says

      July 28, 2012 at 8:53 pm

      This recipe might please both my cheese and my mushroom eater.

      Reply
    8. Carole says

      July 28, 2012 at 2:46 am

      Your pasta looks just fine. I found this via Simple Living with Diane Balch. I linked in a salad I made using leftover lamb. Cheers.

      Reply
    9. Julie says

      July 27, 2012 at 8:13 pm

      This looks delicious! I have pinned it for future reference! I'd love for you to link this up to my Marvelous Mondays party. The party opens on Sunday evening. Also, I am your newest follower via GFC. I'd love for you to check out my blog and follow back!

      Julie
      http://www.jamscorner.com

      Reply
      • Becca @ Amuse Your Bouche says

        July 27, 2012 at 8:32 pm

        Thanks Julie! I've added your blog to my reader :)

        Reply
    10. Sarah Carletti says

      July 27, 2012 at 5:09 pm

      This look wonderful!!!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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