MUSHROOM SHELLS AND CHEESE

Mushroom Shells and Cheese is the perfect, quick-to-prepare comfort food! Three varieties of gooey cheese, caramelized mushrooms, and spices add just the right amount of flavor!

This one strikes me as a more mature version of the boxed classic! This is a fantastic comfort food dish for the colder months. This mac, coupled with a wonderful Gnocchi Soup, is keeping me warm this winter! It also comes together relatively quickly, in approximately 30-40 minutes! We use a roux in this recipe to generate an exceptionally rich and creamy sauce without the use of heavy cream! A traditional mac and cheese dish, but this one is for mushroom fans!

• I used sliced baby portabella mushrooms for the mushrooms.
• I used salted butter. You can also use unsalted butter and adjust the salt in the recipe to taste.
• Milk: Any type of milk will suffice. Because that's what I had on hand, I used 2 percent ordinary cows milk!
• To produce the perfect roux, use simple, all-purpose flour.
• Garlic, oregano, onion powder, red pepper flakes, and, of course, salt and pepper. This is my favorite mix; you can add more or less to suit your taste.
• Sharp cheddar, parmesan, and shredded provolone are among the cheeses used. This flavor combination is fantastic! The combination of provolone cheese and mushrooms is unbeatable!
• Pasta: For this recipe, I used medium shells. If you don't have large shells on hand, you can use macaroni noodles. This recipe calls for two (dry measure) cups.

Mushroom Shells & Cheese Recipe Notes:

• Once cooked, this meal can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat for a minute or two in the microwave or on low heat on the stove. Because of the dairy, this one does not freeze well.
• If you don't have fresh garlic, you can substitute garlic powder. You may also use fresh oregano instead of dry oregano if you have some on hand! Alternatively, you might add any other fresh herbs, such as basil.
• Always use freshly grated cheese when making mac and cheese! If you use pre-shredded cheese, it will clump and not become smooth. For optimal results, use freshly grated off of a block.