Best 8 Mushroom And Swiss Mac Cheese Recipes

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Indulge in the ultimate comfort food experience with our enticing Mushroom and Swiss Mac and Cheese recipes. Embark on a culinary journey as we present a delightful collection of variations, each offering a unique twist on this classic dish. From a traditional baked mac and cheese brimming with creamy cheese and succulent mushrooms to an innovative skillet version bursting with flavors, our recipes cater to every palate. Explore the richness of a slow-cooker mac and cheese, perfect for effortless entertaining, or tantalize your taste buds with a lightened-up version that won't compromise on taste. We've also included a vegetarian-friendly recipe that swaps mushrooms for hearty vegetables, ensuring everyone can savor this cheesy delight. Get ready to satisfy your cravings with our diverse range of Mushroom and Swiss Mac and Cheese recipes that promise to elevate your comfort food game.

Here are our top 8 tried and tested recipes!

MUSHROOM MAC AND CHEESE



Mushroom Mac and Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 20

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
1 pound penne pasta
3 tablespoons olive oil
10 ounces assorted mushrooms, such as cremini, oyster, trumpet or buttons, sliced or torn into bite-size pieces (about 4 cups sliced)
2 teaspoons fresh thyme leaves, chopped
1 large or 2 small shallots, minced
1 teaspoon white truffle oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups whole milk, at room temperature
1 1/2 cups shredded gruyere (about 5 ounces)
1 cup shredded Italian fontina (about 4 ounces)
1/2 cup grated Parmesan
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, for drizzling
2 teaspoons white truffle oil, for drizzling

Steps:

  • For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
  • For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
  • While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
  • Preheat the broiler to high.
  • Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
  • Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
  • Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

SWISS MACARONI AND CHEESE



Swiss Macaroni and Cheese image

Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup uncooked elbow macaroni
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1 cup shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.

Nutrition Facts : Calories 464 calories, Fat 27g fat (17g saturated fat), Cholesterol 82mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.

MUSHROOM-SWISS MAC & CHEESE RECIPE - (4.3/5)



Mushroom-Swiss Mac & Cheese Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 20

SAUCE:
1 (16-ounce) package mini penne pasta
1/2 pound baby portobello mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
5 tablespoons butter
1 (8-ounce) package cream cheese, cubed
1 1/4 cups whole milk
1 1/4 cups half-and-half cream
2 1/2 cups (10 ounces) shredded Swiss cheese
1 1/4 cups grated Parmesan and Romano cheese blend
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled
TOPPING:
1/3 cup panko (Japanese) bread crumbs
2 tablespoons fresh parsley, minced
2 tablespoons butter, melted,

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside. For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon. Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-inch x 9-inch baking dish. Combine the breadcrumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.

BAKED MACARONI WITH MUSHROOM AND SWISS?



Baked Macaroni with Mushroom and Swiss? image

this new macaroni and cheese recipe i created,is was inspired by a burger topping(mushrooms and swiss),this is delicious,it great with fried chicken.

Provided by raymond spencer

Categories     Side Casseroles

Time 40m

Number Of Ingredients 14

12 oz elbow macaroni
1 Tbsp olive oil
1 c margarine,divided
1 3/4 c sliced white button mushrooms
2 clove garlic,minced
2 tsp ranch seasoning
1/2 c all purpose flour
1/2 c half and half
1 1/2 c milk
2 c shredded swiss cheese
1/2 c grated parmesan cheese
1 c panko bread crumbs
1 tsp ground black pepper
6 swiss cheese slices

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Cook macaroni according to package directions.
  • 3. Heat olive oil and 1/2 cup margarine in a large skillet over medium heat.Add mushrooms,saute for 8 minutes or until are browned.Stir in minced garlic and ranch seasoning.Remove from heat.Set aside.
  • 4. In a medium saucepan over medium heat,melt remaining margarine.Whisk in flour until completely smooth and let cook 1 minute until golden brown.Slowly whisk in half and half and milk until mixture is smooth.Bring to a simmer over medium heat until the sauce is bubbly and thickened.
  • 5. Remove the sauce from heat and whisk in shredded swiss cheese and grated parmesan cheese until are melted.Add cooked macaroni and mushroom mixture and stir until evenly combined.
  • 6. Transfer into a 13- x 9-inch baking dish.Add bread crumbs all over the macaroni mixture.Season with black pepper and top with swiss cheese slices.
  • 7. Bake in preheated oven for 20 minutes or until bubbly and golden brown.Serve hot and enjoy.

WILD MUSHROOM MAC 'N' CHEESE



Wild mushroom mac 'n' cheese image

Give mac 'n' cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don't have to wait until they're in season

Provided by Barney Desmazery

Categories     Dinner

Time 1h

Yield Serves 4-5

Number Of Ingredients 11

25g dried mushrooms (mixed dried mushrooms or porcini are good)
75g butter
200g chestnut mushrooms, sliced
50g plain flour
500ml whole milk
1 tsp English mustard powder or English mustard
350g macaroni or other short pasta
grating of nutmeg
150g extra mature cheddar, grated
50g parmesan or vegetarian alternative, grated
25g panko breadcrumbs (optional)

Steps:

  • Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
  • Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
  • When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
  • When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.

Nutrition Facts : Calories 592 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium

MUSHROOM AND SWISS MAC & CHEESE



Mushroom and Swiss Mac & Cheese image

I got this recipe from one of my many personal cookbooks. I automatically knew this would be a hit and family favorite. Great for gatherings, parties or an excellent side dish!

Provided by Linda Pulley

Categories     Pasta Sides

Time 1h10m

Number Of Ingredients 18

16 oz of penne pasta or pasta of yoour choice
8 oz chopped mushrooms
1 small chopped onion
2 Tbsp butter
1 Tbsp oil
1 minced garlic clove
5 Tbsp butter
8 oz package of cream cheese, cubed
1 1/4 c milk
1 1/4 c half and half cream
2 1/2 c shredded swiss cheese
1 1/4 c parmesan cheese
1/4 tsp salt
1/4 tsp pepper
6 bacon strips cooked and crumbled
1/3 c bread crumbs
2 Tbsp minced parsley
2 Tbsp melted butter

Steps:

  • 1. Preheat oven to 350 degrees. Cook the bacon, crumble it then set it aside. Cook pasta according to package directions. Meanwhile in a large skillet , sauté the mushrooms and onion in 2 tablespoons of butter and 1 tablespoon of the vegetable oil until they are tender. Add the garlic and cook an additional 1 minute then set aside.
  • 2. For the sauce, melt the 5 tablespoons of butter. Stir in the cream cheese until smooth. Gradually add the milk and the half and half cream. Heat through then stir in the cheeses and the salt and pepper until well blended. Stir in the cook crumbled bacon.
  • 3. Drain pasta; toss with the mushroom mixture and the sauce mixture. Transfer to a 9x13 baking dish.
  • 4. Combine the bread crumbs, parsley and 2 tablespoons of melted butter; sprinkle over mixture. Bake uncovered for 30 minutes.

MUSHROOM AND SWISS BURGER



Mushroom and Swiss Burger image

This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain.

Provided by LivLifeGreen

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (10.75 ounce) can condensed golden mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1 pound ground beef
½ teaspoon monosodium glutamate (MSG)
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
4 hamburger buns, split
4 slices of Swiss-style processed cheese

Steps:

  • Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
  • Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
  • Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 31.8 g, Cholesterol 91.9 mg, Fat 22.2 g, Fiber 2.6 g, Protein 28.4 g, SaturatedFat 9.4 g, Sodium 1450.9 mg, Sugar 2.4 g

MUSHROOM SWISS CHEESE OMELET



Mushroom Swiss Cheese Omelet image

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs, beaten
1/4 cup cream
2 tablespoons butter
1/4 lb mushroom, thinly sliced
1/2 garlic clove, crushed
1 pinch red pepper flakes
1/4 teaspoon fresh thyme leave
1 tablespoon sliced fresh chives
1/3 cup swiss cheese, shredded

Steps:

  • Stir cream into eggs.
  • Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

Tips:

- **Choose the Right Cheese:** A good quality Swiss cheese is essential for this recipe. Look for a cheese that is flavorful and melts well. - **Use Fresh Mushrooms:** Fresh mushrooms will give your mac and cheese the best flavor. If you can, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms. - **Cook the Mushrooms Properly:** Be sure to cook the mushrooms until they are soft and browned. This will bring out their flavor and make them more enjoyable to eat. - **Use a Good Quality Macaroni:** The type of macaroni you use can also affect the taste of your mac and cheese. Look for a macaroni that is firm and holds its shape well. - **Don't Overcook the Macaroni:** Be careful not to overcook the macaroni. It should be cooked al dente, or slightly firm to the bite. - **Use a Creamy Sauce:** The sauce for this mac and cheese should be creamy and flavorful. Use a combination of milk, cream, and cheese to create a sauce that is rich and decadent. - **Add Some Breadcrumbs:** Adding breadcrumbs to the top of the mac and cheese before baking will give it a nice golden brown crust. - **Serve with a Salad:** A simple salad is a great way to round out this meal. It will help to balance out the richness of the mac and cheese.

Conclusion:

Mushroom and Swiss mac and cheese is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. With its creamy sauce, flavorful mushrooms, and gooey cheese, this mac and cheese is sure to be a hit with everyone at the table. So next time you're looking for a satisfying and easy-to-make meal, give mushroom and Swiss mac and cheese a try.

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