Another Monday with Mac & Cheese. I made this one to sort of mimic my Mushroom soup. This might just be my best one yet! If you love mushrooms you will love this Mac & Cheese… It’s a little on the lighter side which is nice too.
Creamy Swiss & Mushroom Mac & Cheese
1 lb macaroni noodles
4 slices Swiss cheese
1 cup sharp cheddar cheese shredded
1 Lg package mushrooms sliced
1 medium sweet onion diced
1 cup 2% or whole milk
2 Tbs butter
1 Tbs flour
1 slice prosciutto
1 cup chicken stock
salt & pepper to taste
Cook the macaroni according to the box directions. Sauté the mushrooms and onions together in a little olive oil. Cook until onions are translucent. Add the chicken stock 1/4 cup at a time till you have used 3/4 of the stock but still have 1/4 cup remaining. Add the mushrooms and onions to a blender along with the remaining stock and purée until smooth.
Make a rue with the butter and flour. Add the milk and heat slightly. Add the cheese and stir until it melts. Add it to the mushrooms and purée again till smooth. Mix with the noodles, spoon into desired individual ramekins, top with a slice of Swiss cheese and place under the broiler until the cheese is melted and bubbling. Garnish with grilled sliced mushrooms & prosciutto. Delicious!