Macaroni with mushrooms and cheese: recipe with photos, ingredients, calories and recommendations

It's hard to find a person who doesn't love pasta. This is perhaps the most popular side dish among both adults and children. Pasta with butter and sugar, with cheese, minced meat, sausages, tomato sauce - you can cook it with anything. And it always turns out equally tasty and juicy. In our article we will present an interesting recipe for pasta with mushrooms and cheese. They can be cooked not only in a frying pan, but also in the oven, with chicken or minced meat, with sour cream or cream sauce. Let's look at each recipe in more detail.

How to cook macaroni with cheese and mushrooms?

This dish can be served on its own or as a side dish. The process of preparing pasta with mushrooms and cheese is very simple and does not require any particular culinary skill. The main thing is to adhere to the following recommendations from experienced chefs:

1. The pasta for the dish should be cooked until al dente or half cooked. Overcooked pasta turns out sticky and tasteless.
2. You can also take forest mushrooms, but champignons are best suited. They do not require pre-soaking or boiling.
3. It is recommended to fry mushrooms together with onions, it will turn out tastier.
4. A cheese that melts well, such as Gruyère, cheddar or Emmental, is ideal for this dish. But you can use other varieties to taste.
5. The dish turns out to be quite filling and high in calories. 100 g contains about 230 kcal. You can reduce the calorie content by eating cheese, using less fatty varieties.

Step-by-step preparation of the dish

This recipe for macaroni with mushrooms and cheese is a great hearty dinner for the whole family. And the dish is prepared in the following sequence:

1. Bring water to a boil in a large saucepan, add salt and add pasta. Cook them according to the instructions on the package for 5-8 minutes. Place the cooked pasta in a colander.
2. Wash the mushrooms and cut into thin slices.
3. Chop the onion into half rings and cut the cherry tomatoes into four parts.
4. Pour oil into a frying pan and heat it.
5. Fry the onion until beautifully colored, then add the tomatoes, and after 2 minutes add the mushrooms to the pan. Fry them for 5 minutes, stirring constantly. Add salt and pepper, cover the pan with a lid and continue the cooking process for another five minutes.
6. When the fried mushrooms, onions and tomatoes are ready, combine it with pasta. Stir the dish and serve on plates.
7. Sprinkle the mushroom pasta with cheese. Serve as a separate dish or, for example, with cutlets.

Vegan pasta with spinach and mushrooms

This Vegan Spinach and Mushroom Pasta is quick, easy and absolutely delicious
This Vegan Spinach and Mushroom Pasta is quick, easy and absolutely delicious! It's the perfect healthy, gluten-free weeknight meal.

This healthy vegan pasta recipe is full of flavor. We have garlic, shallots, lemon, spinach and pine nuts, among other delicious ingredients. Roasting the pine nuts adds another dimension of flavor and also adds extra texture to this pasta dish.

Ingredients for the recipe:

• 240 g pasta
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 200g mushrooms (I used crimini) chopped
• 2 cloves minced garlic
• 1/2 teaspoon Dijon mustard
• 1 serving Italian seasoning
• 1 teaspoon lemon juice
• 1/4 cup vegetable broth
• 1.5 cups baby spinach (packaged)
• Salt and pepper to taste
• Fresh chopped parsley to taste (optional)
• Nutritional yeast to taste (optional)

Step-by-step cooking plan

1. Bring a large salted pot of water to a boil for the pasta. Cook according to package instructions.
2. Place pine nuts in a skillet over medium-high heat. Roast them for a few minutes, stirring often and watching them carefully to make sure they don't burn. Remove the pine nuts and set aside when toasted.
3. Add olive oil to the pan along with the shallots and mushrooms. Fry for 4-5 minutes or until the mushrooms drain.
4. Add the garlic, Dijon mustard, Italian seasoning, lemon juice and vegetable broth to the pan. Let it bubble for a minute or two.
5. Add the spinach and let it wilt.
6. Drain the pasta and add it to the pan. Draw of lots. Give it a taste and season with salt and pepper if necessary.
7. Serve pasta topped with pine nuts, parsley and nutritional yeast, if using. It's also delicious with a little olive oil. Enjoy!

Spaghetti in creamy sauce with mushrooms

The next dish turns out not only tasty, but also beautiful, no worse than a restaurant dish. Spaghetti cooked al dente is ideally combined with a delicate sauce of mushrooms, cream and cheese. The pasta turns out simply incomparable, as you can easily see for yourself.

A step-by-step recipe for such a dish consists of the following steps:

1. Boil spaghetti (200 g) in salted water, stirring occasionally so that they do not stick together.
2. In parallel with the pasta, start preparing the sauce.
3. Cut champignons (400 g) into thin slices. You can use fresh mushrooms or frozen.
4. Heat butter (50 g) in a frying pan. Place the mushrooms in it and fry them until the liquid has completely evaporated and are golden brown.
5. Add garlic squeezed through a press (3 pcs.) to the champignons.
6. After 2 minutes, pour cream (200 ml) into the pan, add seasonings and nutmeg (optional).
7. When the sauce boils, wait 3 minutes, then add 100 g of grated cheese and 50 g of finely chopped herbs. Immediately remove the pan from the stove. Stir the sauce until the cheese is completely melted.
8. There are two options for serving the dish. In the first case, the pasta is placed on a plate and poured over the sauce, and in the second, the spaghetti is mixed with it directly in the frying pan. In any case, it turns out equally delicious.

Pasta with asparagus and mushrooms

healthy, light and incredibly flavorful Lenten dish
This asparagus and mushroom pasta is a healthy, light and incredibly flavorful Lenten dish that is quick to prepare and tastes like spring!

Ingredients for the recipe:

• 240 g pasta
• 1/2 bunch asparagus (about 12 spears), ends trimmed
• 2 tablespoons butter
• 1 tablespoon olive oil
• 210 g porcini mushrooms
• 2 cloves minced garlic
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh grated Parmesan cheese (optional)

Step-by-step cooking plan

1. Bring a large pot of salted water to a boil. Cook pasta according to instructions.
2. Grate Parmesan. Set aside.
3. Meanwhile, melt the butter and olive oil in a skillet over medium heat.
4. Cut the asparagus into approximately five equal pieces (four pieces). Add the asparagus to the pan and cook for about five minutes.
5. While the asparagus is cooking, slice the mushrooms. Add to the pan. Cook for a few minutes until the mushrooms are soft.
6. Add garlic, lemon juice, salt and pepper. Stir and cook for a couple more minutes. Serve over pasta when cooked and sprinkle generously with grated Parmesan.

Pasta in sour cream sauce with mushrooms and cheese

This dish can be quickly prepared after a working day or served to the table when guests arrive. By the way, vegetarians should also like it.

The pasta preparation process consists of just a few steps:

1. Chop mushrooms (400 g) as desired and fry them in vegetable oil until soft.
2. Chop garlic (6 pcs.) with a knife and add to the pan with the mushrooms. Send 200 ml of fat sour cream here. Mix the ingredients, add salt and spices, cover the pan with a lid and continue to simmer the sauce over low heat for 5 minutes.
3. Cook the pasta. Drain the water from them, then transfer them to the pan with the sauce and stir.
4. Sprinkle the dish with cheese on top. Cover the frying pan and heat its contents well so that the cheese under the lid melts.
5. If the dish is planned to be served to guests, then it is recommended to transfer the pasta with sour cream and mushroom sauce into a baking dish, sprinkle with cheese and place in an oven preheated to 180 °C for 10 minutes.

Pasta with garlic and mushrooms

Garlic Mushroom Pasta Recipe
This garlic mushroom pasta recipe is super easy to make and incredibly delicious! The garlic butter and parmesan sauce is refreshed with notes of lemon and parsley.

This dish is made with simple ingredients and I try to bring out as much flavor as possible by making sure the mushrooms and onions are cooked through thoroughly. Take your time with this step.

Pasta with garlic butter and mushrooms is great for a quick weeknight dinner

Garlic Butter Mushroom Pasta is great for a quick weeknight dinner, but also perfect for serving company.

Recipe Notes:

• If you have other fresh herbs on hand, feel free to add them!
• Serve with whatever shape of pasta you prefer.
• You can definitely try other mushrooms in this recipe (ceps or baby bells come to mind). Just remember to brown them well!

Ingredients for the recipe:

• 120 g raw pasta
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 medium chopped onion
• 210 g cremini mushrooms, sliced
• 3 cloves minced garlic
• 1/2 teaspoon Dijon mustard
• 1/4 cup chicken or vegetable broth or white wine
• 1/2 teaspoon lemon juice + zest of 1/2 lemon
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Step-by-step cooking plan

1. Bring a salted pan of water to a boil and cook the pasta al dente according to package directions. Meanwhile, prepare the ingredients.
2. Add oil and 1 tablespoon butter to skillet over medium-high heat. When the pan is hot, add the onions and mushrooms. Cook, stirring occasionally, until the water has released from the mushrooms and cooked through, and everything is well cooked and browned/caramelized (this will add a ton of flavor). This will take 8-10 minutes, maybe more.
3. Add the rest of the oil, garlic and Dijon mustard. Cook for about a minute.
4. Add the broth and lemon juice + zest and let it bubble for about a minute.
5. Remove pan from heat and add Parmesan cheese and parsley. Add a little hot pasta water before draining the pasta (a couple of tablespoons) and then toss the pasta into the sauce. Season with salt and pepper if necessary and serve immediately.

You can definitely try other mushrooms in this recipe

NOTES You can expand this recipe to feed 4 people (just add more pasta) if you are serving it with something else. This recipe can easily be doubled, but the mushrooms and onions will likely take longer to cook as there will be more of them in the pan.

Pasta with chicken and mushrooms

Even gourmets will undoubtedly enjoy this restaurant dish. But preparing it is not difficult at all. Macaroni with chicken, mushrooms and cheese is made as follows:

1. Cut the champignons (450 g) into thin slices and fry in butter (4 tbsp) until they are lightly browned.
2. Add chopped garlic (3 cloves) and flour (2 tbsp) to the mushrooms. Mix the ingredients thoroughly with a spatula.
3. Pour in 1 cup chicken broth and 2 cups milk. Season the contents of the pan with salt and pepper. Cook the sauce until it becomes thick.
4. Boil pasta until half cooked. Place them in the pan with the sauce and stir. Add chopped sun-dried tomatoes (optional), cheese (100 g) and pieces of boiled chicken breast (120 g).
5. Sprinkle the dish with sweet paprika. Stir the pasta well again until the cheese is evenly distributed and melted. Serve hot.

Ingredients

Spaghettini	250 g (RUB 70 per 500 g package)
Sliced ​​white mushrooms, frozen	190 g (190 rub. for 300 g)
Frozen sliced ​​champignons	180 g (70 rub. for 300 g)
Parmesan cheese	40 g (RUB 190 for 175 g)
Butter, m.d.g. 72.5%	60 g (100 rub. for 180 g)
Extra virgin olive oil	4 tablespoons
Fresh parsley	20 g (25 rub. for 40 g)
Garlic	4 cloves (5 rubles)
Lemon	1 teaspoon (10 rubles for 1 lemon)
Salt and pepper

5

(84)

Estimated cost of ingredients as of 03/23/17: 660 rubles

I present to your attention a simple and very tasty recipe in which pasta, mushrooms and cheese play the main role. In 20 minutes you can prepare a delicious dinner at home, which does not require any special culinary skills from you.

The cost of the recipe ingredients is average and depends on the type of mushrooms and cheese chosen.

The finished dish turns out appetizing, beautiful and juicy. Butter gives the pasta and mushrooms a shine, and parsley, garlic and Parmesan add a wonderful aroma and taste. You'll like it.

Nutritional value of the recipe “pasta with porcini mushrooms, champignons and cheese”:

Ingredient	Weight in recipe, g	Nutritional value number of grams of ingredient in recipe
		Proteins, g	Carbohydrates, g	Fats, g
Spaghettini	250	35	174	5
Sliced ​​white mushrooms, frozen	190	7	2	3
Frozen sliced ​​champignons	180	8	0	2
Parmesan cheese, 40% Djugas (for 1 serving)	40	14	0	10
Butter, m.d.g. 72.5%	61	1	1	44
Extra Virgin Olive Oil, ml	25	0	0	25
Fresh parsley	18	1	1	0
Garlic	15	1	5	0
Total	754	66	183	89

Calorie content and energy value of the dish:

Ingredient	Per number of grams of product in the recipe
	Calorie content, kcal	Energy value, kJ
Spaghettini	898	3755
Sliced ​​white mushrooms, frozen	66	275
Frozen sliced ​​champignons	48	201
Parmesan cheese, 40% Giugas (Argentina)	137	572
Butter, m.d.g. 72.5%	404	1690
Extra Virgin Olive Oil, ml	225	941
Fresh parsley	6	27
Garlic	22	94
Total	1805	7555

Pasta casserole with mushrooms

This dish turns out to be home-made, tasty and satisfying. And its main advantage is that when preparing the casserole, you can use not only fresh pasta, but pasta cooked the day before. This is the same economical recipe that every housewife should have in her piggy bank.

The cooking process consists of the following steps:

1. Boil pasta (feathers) in salted water and discard in a colander. In total you will need 300 g of dry products.
2. Fry chopped onion and garlic (3 cloves) in vegetable oil. Add diced mushrooms (450 g) and fry until the moisture has evaporated.
3. Pour boiling water over tomatoes (2 pcs.), cut into pieces and add to mushrooms. Season with salt, pepper and dried basil. Simmer the mushroom filling under the lid for 10 minutes.
4. Prepare the sauce in a separate pan. Heat butter (50 g) in a frying pan, add flour (2 tbsp), fry, and then pour in 500 ml of milk. As soon as the sauce begins to thicken, add 100 g of grated cheese and salt. Transfer pasta to sauce and stir.
5. Grease baking dishes with butter and sprinkle with breadcrumbs. Place half of the pasta on the bottom, the next layer is mushrooms with onions and tomatoes, and spread the remaining pasta on top. Sprinkle generously with grated cheese.
6. Macaroni with cheese and mushrooms are baked in the oven for 40 minutes at 180 degrees. Bon appetit!

Creamy pasta with mushrooms

Creamy Mushroom Pasta Recipe Makes a Delicious Vegetarian Dinner
This Creamy Mushroom Pasta Recipe Makes a Delicious Weeknight Vegetarian Dinner! Ready in about 30 minutes.

I love the well-balanced flavor of this vegetarian mushroom pasta sauce. Yes, it's creamy, but the lemon juice and slight hints of Dijon mustard really brighten up the sauce.

This easy mushroom pasta recipe is good enough for company, so if you're wondering what to serve at a vegetarian dinner, here's an idea! I used cremini mushrooms in this recipe, but porcini or baby bell mushrooms would also work.

How to make creamy mushroom pasta

This creamy vegetarian mushroom pasta is super easy to make. You start by sautéing the mushrooms with oil, butter and garlic. After a few minutes, temporarily remove them from the pan. Then you make a quick sauce with lemon juice, white wine, seasonings, flour, Dijon mustard and cream, then add the mushrooms again. Finish by tossing the delicious sauce with the pasta of your choice. This mushroom and white wine sauce is so delicious.

Pro tip: Don't drink alcohol? Replace the white wine with chicken broth (or vegetable broth if you're vegetarian).

Ingredients for the recipe:

• 210 g raw pasta
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 200g mushrooms (I used cremini mushrooms) thinly sliced
• 2 cloves minced garlic
• 1/3 cup dry white wine
• 2 servings Italian seasoning
• 1 teaspoon lemon juice
• 1 teaspoon flour
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• Salt and pepper to taste
• Fresh parsley, chopped, to taste
• Freshly grated Parmesan cheese to taste (optional)

Step-by-step cooking plan

1. Bring a large, salted pot of pasta water to a boil and cook according to package directions.
2. Meanwhile, add butter to a skillet over medium-high heat.
3. Add the mushrooms and garlic to the pan and cook for about 5 minutes, stirring frequently, until the mushrooms have released most of their water and the pan is cooked through.
4. Remove mushrooms from pan and set aside.
5. Add the wine, Italian seasoning, lemon juice, flour and Dijon mustard to the pan. Mix until it becomes a smooth paste.
6. Stir in the cream and let it simmer for a couple of minutes.
7. Add the mushrooms back to the pan. Reduce heat and cook for a few more minutes until the sauce thickens. Season the sauce with salt and pepper if necessary.
8. Drain the pasta and toss it into the sauce along with the parsley and Parmesan, if using.

Macaroni with mushrooms, minced meat and cheese

The recipe for this dish is very simple:

1. Chop the onion into cubes and cut the mushrooms (400 g) into slices. Grind pork (500 g) through a meat grinder.
2. In a frying pan with heated vegetable oil, first fry the onion, and after 5 minutes add the minced meat. Fry everything together until the meat mass is ready.
3. Cook the mushrooms in a separate frying pan. Combine fried champignons with minced meat. Add spices and cream cheese (150 g). Simmer the contents of the pan under the lid for 7 minutes.
4. Cook pasta (300 g) as indicated on the package. Combine pasta with mushrooms in cream cheese and mix well directly in the pan. The dish is ready. Bon appetit!