Mushroom Mac and Cheese

Mushroom Mac and Cheese
Total Time

15 min.

Serving & Size

Add To Pantry

A mix of sautéed mushrooms add a meaty texture and earthy flavour to this vegetarian macaroni and cheese.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
butter 30 mL 2 tbsp
olive oil 30 mL 2 tbsp
sliced mixed mushrooms 500 g 1 lb
sliced onions 375 mL 1 1/2 cups
minced garlic 15 mL 1 tbsp
salt and pepper each 2 mL 1/2 tsp
dry white wine 185 mL 3/4 cup
Campbell’s Macaroni and Cheese, thawed
1 pouch (1,81 kg)
1 pouch (4 lb)
baby spinach 1 1/2 L 6 cups
loosely packed baby arugula 375 mL 1 1/2 cups
grated Parmesan cheese 185 mL 3/4 cup
finely chopped fresh chives 30 mL 2 tbsp
1. Heat butter and oil in large rondeau or skillet set over medium-high heat; sauté mushrooms, onions, garlic, salt and pepper for 8 to 10 minutes or until golden and tender. Add wine; cook for 2 to 3 minutes or until most of the liquid has evaporated. Let cool completely and refrigerate for up 4 hours in advance of service.

2. Stir together Campbell’s Macaroni and Cheese, and sautéed mushroom mixture. Reheat according to package directions. Stir in spinach. Hold for Service.

Recipe Tip

  1. Serve 1 1/3 cups (325 mL/10.6 oz) portion per serving in bowls. Sprinkle with 2 tbsp (30 mL/0.2 oz) baby arugula, 1 tbsp (15 mL) Parmesan cheese and 1/2 tsp (2 mL/0.1 oz) finely chopped fresh chives.

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