We're sorry
There was an error adding this product to your cart. Please close this window and try again.
Comforting Mac & Cheese
on March 8, 2019
This simple mac and cheese with vegetables gives everyone’s favorite comfort food a delicious update with mushrooms, peas, and a crispy panko topping.
Inspired? Create and share by tagging @HallmarkStores.
Ingredients
2 cups macaroni noodles
1 cup sliced baby Bella mushrooms
½ cup defrosted frozen peas
3 Tbsp cream cheese
2 cups shredded cheddar cheese
4 Tbsp flour
3 Tbsp butter
2 cups milk, preferably whole milk, warmed
1 teaspoon salt
½ teaspoon black pepper
½ cup panko breadcrumbs
Directions
- Preheat the oven to 400F.
- Boil macaroni in salted water according to package directions. Drain and set aside.
- Saute the mushrooms over medium high heat in 1 tablespoon of butter with a pinch of salt until the water from the mushrooms has evaporated and the mushrooms are tender, about 5 minutes. Set aside.
- Melt the remaining 2 tablespoons of butter in a medium-sized pot. Add the flour. Whisk for 2 minutes, then whisk in the milk and bring to a low simmer, being careful not to scorch. Add all but ¼ cup of the cheddar cheese and continue whisking until the mixture thickens. Add the salt and pepper.
- Continue to simmer, constantly stirring until the desired consistency is formed. Taste and season with salt and pepper.
- Add the cooked macaroni to the sauce and fold in the cooked mushrooms, defrosted peas, and cream cheese. Spread ingredients in a greased ovenproof dish, cover, and bake for about 30 minutes. Remove cover, stir, and top with panko and the remaining ¼ cup cheddar cheese; bake for another 10 minutes until melted and crispy.