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Mushroom corn macaroni and cheese in a cast iron pan on a white enameled tray with a side salad of greens and tomatoes.

Mushroom Corn Mac & Cheese

smoked gouda, spring mix salad

STARS

Creamy smoked Gouda and parmesan mac ‘n cheese topped with roasted cremini mushrooms, white corn, and herbed toasted breadcrumbs. Serve with a side spring mix salad, cherry tomatoes and a sherry-shallot vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 1 cup store-bought or homemade bechamel sauce
  • ½ cup whole milk
  • ¼ cup vegetable stock
  • ½ teaspoon black pepper, to taste
  • ½ cup grated smoked gouda
  • 2 tablespoons grated grana padano
  • 1 pound cremini mushrooms, quartered
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup corn kernels
  • ½ cup toasted breadcrumbs

Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 4 cups spring mix
  • 1 cup cherry tomatoes
Directions
1
Preheat the oven to 375°F. Spray a baking dish with cooking spray. 
2
Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
3
In a saucepan over medium heat, combine the bechamel, milk, stock and pepper. Bring to a boil, stirring constantly. Turn off the heat and fold in the cheeses, stirring until melted and smooth. 
4
Toss the mushrooms with the olive oil and a pinch of salt and pepper on a baking sheet and roast for 10-15 minutes, until tender. 
5
In the prepared baking dish, combine the pasta, sauce, roasted mushrooms, and corn. Top with breadcrumbs and bake for 10-15 minutes, until golden on top and melty. 
6
For the vinaigrette, combine all ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
7
Toss the spring mix and tomatoes with the dressing in a large bowl. 
8
Serve the mac and cheese with salad on the side.

Mushroom Corn Mac & Cheese

smoked gouda, spring mix salad

STARS

Creamy smoked Gouda and parmesan mac ‘n cheese topped with roasted cremini mushrooms, white corn, and herbed toasted breadcrumbs. Serve with a side spring mix salad, cherry tomatoes and a sherry-shallot vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 1 cup store-bought or homemade bechamel sauce
  • ½ cup whole milk
  • ¼ cup vegetable stock
  • ½ teaspoon black pepper, to taste
  • ½ cup grated smoked gouda
  • 2 tablespoons grated grana padano
  • 1 pound cremini mushrooms, quartered
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup corn kernels
  • ½ cup toasted breadcrumbs

Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper to taste

Salad

  • 4 cups spring mix
  • 1 cup cherry tomatoes

Directions

1
Preheat the oven to 375°F. Spray a baking dish with cooking spray. 
2
Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
3
In a saucepan over medium heat, combine the bechamel, milk, stock and pepper. Bring to a boil, stirring constantly. Turn off the heat and fold in the cheeses, stirring until melted and smooth. 
4
Toss the mushrooms with the olive oil and a pinch of salt and pepper on a baking sheet and roast for 10-15 minutes, until tender. 
5
In the prepared baking dish, combine the pasta, sauce, roasted mushrooms, and corn. Top with breadcrumbs and bake for 10-15 minutes, until golden on top and melty. 
6
For the vinaigrette, combine all ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
7
Toss the spring mix and tomatoes with the dressing in a large bowl. 
8
Serve the mac and cheese with salad on the side.