Grown Up Mac & Cheese Recipe

“Soooo good!” “Amazing!”  “The best dish we’ve ever ordered.”  “PLEASE share the recipe!”  When members send us notes like this, we know we have a recipe we need to share.  

This gem is a grown up mac & cheese that is light years away from the stuff in a box. It’s rich, sophisticated and, of course, easy.

Ingredients

7 oz whole wheat shells
2 1/2 cups diced sweet potatoes
1 Tbsp butter
1 1/2 cups sliced portabella or cremini mushrooms
1/2 cup chopped green onion
1 Tbsp flour
1 1/2 cups milk
2 garlic cloves, minced
3 oz cream cheese
2/3 cup crumbled blue cheese (about 3 oz)
1/2 cup grated Parmesan cheese (about 2 oz)
1/2 cup grated cheddar cheese (about 2 oz)

Putting It All Together

Preheat your oven to 350 and bring a large saucepan of water to boil.

Salt the boiling water generously, then add the whole wheat shells and sweet potatoes.  Cook until the pasta is just al dente, about 8 minutes.   Drain and transfer the pasta and sweet potatoes to a casserole dish.

While the pasta and potatoes are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms and green onions and cook for 1 minute. Add the flour and cook, stirring constantly, for another minute. Add a pinch of salt and a dash of pepper, then gradually add the milk, stirring constantly.

Bring the mixture to a boil, then turn the heat down to a simmer and cook until it’s thick, about 2 minutes. Add the remaining ingredients and stir until they melt, then remove from heat.

Now pour the cheese sauce over top of the casserole pan and cover with foil. Put into the oven so the casserole dish is about 4 inches from the broiler.  Bake for 15 minutes, then take the foil off and turn the heat to broil.  Cook until the top is golden brown, about 5 to 10 minutes.

That’s it.  Enjoy!

Serves: 2