Ooh, my favorite!

Porcini Mac ‘n Cheese
May 15, 2013, 12:42 pm
Filed under: Food, Recipes


I don’t know how he comes up with this stuff but when mom gave us some dried porcini mushrooms last week Andrew immediately said he wanted to make it into a powder and add it into his mom’s macaroni and cheese recipe. I was stunned at first as I had to process the greatness of this idea, but after the gears got up to speed I knew it would be the perfect way to celebrate Mother’s Day (and Dad’s birthday too). Some say to add cheese to mushrooms is a hack and a cheat, but I can’t help but to disagree, especially with this recipe.


There are a few secret ingredients in here that you won’t be able to taste outright, but they’ll add an insane depth of flavor to the mornay (cheese sauce) that takes this dish into a realm that is like no other macaroni you’ve ever had. Aside from the earthy richness of the Porcini’s there’s a dash of Worcestershire sauce and mustard powder. Again, you won’t necessarily taste them, but you’ll know there’s something special there.

Give it a go, so simple but deceivingly complex. The best kind of dish, no?


Porcini Mac n Cheese

Serves 6-8 as a side (or in our case 4 with lots of leftovers for snacking).

We used 2- 12 ounce packages of macaroni. (Actually, Bionaturae’s Chiocciole “snail” shaped. So many big wells to collect cheesy goodness.) Cook to package directions.

Sautée 1/2 cup finely diced onion in 5 Tbs butter.

Add 1/3 cup flour, blend and cook until incorporated and very lightly browned.

Slowly add 3 cups milk and 1 1/2 cups chicken broth. Whisk well to combine and avoid lumps.

Flavor with 2 tsp Worcestershire sauce, 2 tsp salt, 1 tsp dry mustard, 1/4 tsp white pepper.

Add 3 1/2 cups grated Gruyere cheese and mix well. Cook until thickened slightly and the cheese melts.

Add 2 tsp of dried porcini powder (pulse in a spice grinder or food processor). Mix well.

Add the cooked macaroni to a buttered casserole dish (or two) and pour the cheese sauce over the noodles. There may be extra sauce so don’t use it all if you’re worried it’s too much. Sprinkle with 1/4 cup grated Parmesan. 

Bake in a 350-degree oven for 35-45 minutes, or until the top is slightly browned and the sauce is bubbling.

Enjoy! But avoid temptation and let it cool slightly before snacking.

2 Comments so far
Leave a comment

Dude. Nom nom.

Comment by thanithani

We’ll make it when you come home!

Comment by Natira

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