Creamy Skillet Mushroom Mac and Cheese

Creamy Skillet Mushroom Mac and Cheese is a quick way to get your daily dose of savory mushroom and creamy mac and cheese. 20 minutes to the easiest and savoriest mac and cheese you’ve had in a while.

I love how all the flavors come together to make a bright, cheesy, and savory mac and cheese. It’s not too heavy, and there is the perfect amount of mushrooms. Also, it only takes 20 minutes to make if you buy pre-sliced mushrooms. How can you beat that?

TRICKY BITS

Do not let the sauce come to a rolling boil, or the cream may split. If that happens, remove the sauce from the heat ASAP. Whisk intensely for a few minutes. You can also add a tablespoon or two more of the cream to help cool down the sauce. After about a minute, it should start coming back together. The best thing to do to prevent the sauce from splitting is to keep it to a soft simmer. 

Creamy Skillet Mushroom Mac and Cheese piled on a plate. Next to it is a cheese grader with cheese and a napkin.

OTHER VARIATIONS

  • Mushrooms– any mushroom will work; I used baby bella
  • White Balsamic Vinegar- I love using this vinegar because it is light, bright, and fruity. I thought I paired it perfectly with the mushrooms and cheese. If you can’t find this vinegar, rice wine vinegar or white wine vinegar are okay substitutes. 
  • Veggie Broth – I use broth to help thin out the sauce. If you don’t feel like opening a new can, just use 1/2 of pasta water instead, or any other broth you have lying around!
  • Alternative Cheeses– I also tried this mac and cheese out with a parmesan/ fontina blend, and it was good, but the gruyere is so so so much better. 

CREAMY SKILLET MUSHROOM MAC & CHEESE VIDEO

I hope you love this Creamy Skillet Mushroom Mac and Cheese recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Creamy Skillet Mushroom Mac and Cheese

  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1/2 pounds pasta, any shape 
  • 3 tbsp unsalted butter
  • 16 oz sliced mushrooms, any kind 
  • 3 garlic cloves, minced
  • 3  tbsp white balsamic vinegar 
  • 1 tsp dried thyme  AND dried oregano leaves
  • 1.5  tbsp flour 
  • 1/2 cup vegetable broth  
  • 3/4 cup heavy / thickened cream  
  • 1/2 cup grated parmesan  
  • 1 cup shredded gruyere cheese 

Instructions

  1. Bring a large pot of water to a boil, cook pasta as directed. Drain and set aside. 
  2. Melt butter in a skillet over medium-high heat. Add mushrooms and season with a pinch of salt and pepper. Stir occasionally. Cook until the mushrooms are golden brown and most of the liquid has evaporated about 4 to 5 minutes. 
  3. Reduce heat to medium-low and add garlic, white balsamic vinegar, thyme, oregano. Cook until garlic is golden, about 1 minute. Then mix in flour and cook for an additional 30 seconds.
  4. Add in broth, cream, parmesan, and gruyere. Stir until the cheese has melted and the sauce is smooth. Then bring the sauce to a simmer for 2-3 minutes, or until it thickens.  Keep it at a simmer. If it becomes more of a boil, reduce the heat.
  5. Remove from heat, salt, and pepper to taste, and mix in the pasta. Serve immediately 🙂


Nutrition

  • Serving Size: 1 Serving
  • Calories: 600

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