Garlic Mushroom Mac and Cheese - Easy Cheesy Vegetarian

Garlic mushroom mac and cheese being scooped by a large spoon.

Recipe printed from www.easycheesyvegetarian.com

Ingredients

300 g (~ 10 1/2 oz / ~ 2 cups) uncooked macaroni
60 g (~ 2 oz) butter
1/2 onion, finely diced
6 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
250 g (~ 9 oz) mushrooms, diced
2 heaped Tablespoons plain flour
375 ml (~ 1 1/2 cups) milk
150 g mature cheddar cheese, grated (~ 1 1/2 cups when grated)
Small bunch fresh chives, chopped
1/4 teaspoon black pepper

Instructions

Boil the macaroni in plenty of water, until it's just tender - approximately 10-12 minutes. Drain, and set aside.
Meanwhile, melt half of the butter in a large frying pan, and add the diced onion. Cook over a medium-low heat for a few minutes, until the onion is slightly softened. Add the garlic and mushrooms, and continue to cook for a further 5-10 minutes, stirring regularly. You don't want the pan to be too hot - a low simmer in the butter is better than a hot sizzle.
Next, make the cheesy sauce. I like to save on washing up, so I tend to create my sauce in the same pan as the vegetables. If you're new to making white sauces, you may prefer to use a separate pan - you can also read my detailed instructions about how to make a white sauce.
If you're using the same pan, just push the softened vegetables to the edges, leaving a space in the middle. Add the remaining butter to the centre of the pan, and allow it to melt. Add the flour, and mix it into the butter to form a paste (called a roux). It doesn't matter if a few bits of onion or mushroom get mixed in, but try to leave them around the edge of the pan if you can.
Add a splash of milk, and mix the centre of the pan again until the milk has combined with the roux. Continue to add the milk a little at a time, stirring to create a smooth sauce each time before adding more. Gradually, as the sauce becomes thinner, the mushrooms and onion will work themselves back into the mixture.
When you have a smooth, creamy sauce, add half of the grated cheddar and all of the chives, along with some black pepper. Mix thoroughly until the cheese has melted into the sauce.
Pour the cheesy sauce over the cooked pasta, and mix well to combine. Transfer the mixture into a baking dish - mine measured approximately 8 x 8 inches. Sprinkle the remaining grated cheese on top, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the mac and cheese is piping hot, and crisped up to your liking.

Nutrition

Nutrition Facts

Garlic Mushroom Mac and Cheese

Amount Per Serving (1 portion)

Calories 626 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g85%

Cholesterol 80mg27%

Sodium 374mg16%

Potassium 510mg15%

Carbohydrates 69.2g23%

Fiber 3.6g14%

Sugar 8.3g9%

Protein 25.3g51%

Calcium 418mg42%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.