Description
Lobster mushroom mac and cheese brings pure comfort right to your dinner table, blending rich seafood and earthy mushrooms into a creamy pasta dream. Creamy, cheesy goodness awaits your fork with this unexpected twist on a classic favorite.
Ingredients
Scale
Main Ingredients:
- 8 oz elbow macaroni
- 2 cups lobster mushrooms
- 2 cups shredded cheese
Supporting Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
Seasonings and Garnish:
- ½ teaspoon garlic powder
- Salt
- Pepper
- Fresh parsley
Instructions
- Cook 8 oz elbow macaroni in boiling water for 8-9 minutes until perfectly al dente. Drain pasta in a colander and set aside.
- Heat 3 tbsp butter in a large skillet over medium heat for 1-2 minutes. Add 2 cups sliced lobster mushrooms and sauté for 5-7 minutes until your mushrooms turn golden brown and develop a tender texture.
- Remove mushrooms from skillet and transfer to a separate plate. In the same pan, sprinkle 3 tbsp flour and whisk continuously for 2 minutes to create a smooth roux.
- Pour 2 cups whole milk into the roux slowly, stirring constantly at medium heat for 3-4 minutes until your sauce thickens and becomes velvety.
- Reduce heat to low and add 2 cups shredded cheese, stirring until every bit melts into a creamy consistency.
- Fold cooked macaroni and sautéed mushrooms into cheese sauce, ensuring each piece gets evenly coated.
- Sprinkle ½ tsp garlic powder, plus salt and pepper to match your taste preferences. Stir gently to distribute seasonings.
- Transfer mac and cheese to serving dishes immediately while piping hot. Garnish with freshly chopped parsley for a bright finish.
Notes
- Let the macaroni cook just until al dente to prevent a mushy texture and maintain a nice bite in your final dish.
- Sauté the lobster mushrooms slowly and patiently to develop deep golden color and enhance their rich, meaty flavor.
- Use freshly grated cheese for the smoothest, most velvety sauce that melts perfectly without clumping.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free blend and use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 545 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg