Garlic mushroom mac and cheese is a comforting twist on a classic dish, marrying rich, creamy cheese with the earthy flavors of garlic and mushrooms. Each spoonful feels like a warm hug, making it a favorite for those cozy nights in.
This mac and cheese recipe tackles the challenges of blandness and dryness that often affect traditional pasta dishes, making it creamy and flavorful.
I often find that traditional mac and cheese can lack that deep flavor, which is why I’ve crafted this recipe with plenty of garlic and perfectly sautéed mushrooms. It solves that blandness problem that can sometimes sneak in, ensuring every bite is filled with tasty goodness.
What really works here is how everything melts together beautifully, and it only takes about 55 minutes from prep to dish. Your kitchen will smell amazing while this comes together, and trust me, it’s worth every minute when you get to serve this creamy bowl of joy.
If you’re a mac and cheese fan looking for something new, you’ll want to check out my Boursin Mac and Cheese for another cheesy delight that packs in flavor!
Table of contents
Why You Will Love This Recipe
- Rich and Savory Flavor , The combination of garlic and mushrooms delivers a depth of flavor that elevates this mac and cheese beyond the ordinary. You’ll appreciate how the umami notes from the mushrooms enhance the creamy, cheesy sauce.
- Creamy Texture , With a base of buttery roux and a blend of cheeses, this dish achieves that satisfying creaminess that clings perfectly to each piece of pasta, making it incredibly comforting.
- Quick Preparation , Ready in under an hour, you can whip up this cozy meal on a weeknight or serve it at a casual get-together without spending all day in the kitchen. It’s ideal for busy evenings when you crave something homemade.
- Endless Customization , This recipe is a great platform for adding your favorite ingredients. Toss in some spinach, bacon, or a variety of cheeses to make it your own, ensuring it suits your taste preferences perfectly.
Garlic Mushroom Mac and Cheese Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 9 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes with a crispy panko exterior, served with lemon dill aioli.
Ingredients
Scale
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
- Equipment Needed
- Large skillet
- Mixing bowls
- Plastic wrap
- Shallow dishes for breading station
- Spatula or tongs
- Thermometer (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Macaroni pasta: Choose elbow macaroni for that classic shape to hold the cheese sauce. Cook until al dente for the best texture; it’ll hold up during baking.
- Butter: Use unsalted butter to control the salt levels in your cheese sauce. It adds richness, so don’t skip it! Make sure it’s at room temperature for smooth blending.
- Garlic: Fresh garlic delivers a robust flavor, so finely mince it. Roasting it a bit enhances its sweetness and depth in the dish, so consider that if you have time!
- Mushrooms: Opt for cremini or shiitake mushrooms for their earthy flavor. Make sure to slice them evenly for consistent cooking and a nice texture contrast with the pasta.
- Cheddar cheese: Aged sharp cheddar works best for a bold flavor. Grate it fresh to melt smoothly and avoid the anti-caking agents in pre-shredded varieties.
- Milk: Use whole milk for creaminess. If you’re looking for a lighter option, you can swap it with half-and-half, but it’ll change the richness slightly.
- Breadcrumbs: Opt for panko breadcrumbs for a satisfying crunch on top! To enhance flavor, toss them in olive oil and garlic powder before sprinkling.
- Macaroni pasta: Choose elbow macaroni for that classic shape to hold the cheese sauce. Cook until al dente for the best texture; it’ll hold up during baking.
- Butter: Use unsalted butter to control the salt levels in your cheese sauce. It adds richness, so don’t skip it! Make sure it’s at room temperature for smooth blending.
- Garlic: Fresh garlic delivers a robust flavor, so finely mince it. Roasting it a bit enhances its sweetness and depth in the dish, so consider that if you have time!
- Mushrooms: Opt for cremini or shiitake mushrooms for their earthy flavor. Make sure to slice them evenly for consistent cooking and a nice texture contrast with the pasta.
- Cheddar cheese: Aged sharp cheddar works best for a bold flavor. Grate it fresh to melt smoothly and avoid the anti-caking agents in pre-shredded varieties.
- Milk: Use whole milk for creaminess. If you’re looking for a lighter option, you can swap it with half-and-half, but it’ll change the richness slightly.
- Breadcrumbs: Opt for panko breadcrumbs for a satisfying crunch on top! To enhance flavor, toss them in olive oil and garlic powder before sprinkling.
Recipe Tips
- If your roux seems lumpy, whisk vigorously for 2 minutes after adding the flour to the butter to achieve a smooth consistency.
- When the cheese doesn’t melt evenly, grate it freshly for better incorporation into the sauce, ideally about 150g or 1 1/2 cups.
- If the dish appears too dry, stir in warm milk, 1/4 cup at a time, during baking to maintain a creamy texture.
- For overcooked pasta, subtract 1-2 minutes from the boiling time to keep it al dente before mixing with your cheese sauce.
- If the top isn’t browning, broil for 3-5 minutes at the end of baking, watch closely to prevent burning.
Serving Suggestions
Serve garlic mushroom mac and cheese with a side of roasted Brussels sprouts or a crisp arugula salad. Pair it with garlic bread or gluten-free dinner rolls for added texture.
Use to make a hearty baked pasta dish or mix into stuffed bell peppers. Add to a savory casserole with vegetables or as a topping on baked potatoes.
Top with a sprinkle of crispy breadcrumbs or fresh herbs for added crunch. Drizzle with a garlic-infused olive oil or a tangy balsamic reduction for extra flavor.
Recipe variations
- You can use elbow macaroni or another pasta shape such as shells for the garlic mushroom mac and cheese, maintaining about 300 g or 2 cups uncooked pasta.
- Add 6 minced garlic cloves and 1/4 teaspoon black pepper to the sautéed mushrooms and onions for a strong flavor boost that complements the creamy cheese sauce.
- Either grated cheddar or a mix of cheddar and mozzarella cheese can be used, with a total of 150 g to ensure a creamy texture and rich taste.
- If you want to make a larger batch, double all ingredients and bake the mixture in a 9×13 inch dish, checking after 35 minutes for readiness and bubbling.
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How to Store?
To keep your garlic mushroom mac and cheese fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container and store at room temperature up to 2 days. Avoid heat or sunlight exposure to prevent spoilage.
Refrigeration: Place in an airtight container and refrigerate at or below 40°F up to 5 days. Reheat thoroughly before serving to maintain texture.
Freezing: Wrap in plastic wrap, then put in a freezer-safe container. Freeze up to 3 months. Thaw in fridge overnight and reheat gently.
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