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Portobello, Spinach, and Smoked Gouda Mac and Cheese

Erica
By using flavorful smoked Gouda cheese, we can get away with using less and still have a fantastically flavorful and creamy pasta dish of our dreams.
5 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 339 kcal

Ingredients
 

Instructions
 

  • Heat up the oven broiler.
  • Bring a large pot of water to a boil.
  • Clean the mushrooms: gently remove the stems and scrape out the underside gills. Spray both sides with cooking spray and broil, 5 minutes per side a couple inches under the heat. Remove from the oven and set aside to cool. Once cool enough to handle, chop into half-inch pieces.
  • Add the pasta to the boiling water and cook al dente according to package directions.
  • While pasta is cooking, heat a medium saucepan over medium-high heat. Add the butter and flour and stir until smooth. Cook a minute to make a roux. Slowly whisk in the milk until smooth. Remove from the heat and whisk in the Dijon mustard, 1 teaspoon kosher salt, and a pinch of fresh cracked pepper. Add two-thirds of the cheese (reserving the rest). Add the spinach and chopped mushrooms.
  • Once the pasta is done, add to the prepared sauce. Transfer all to a bake dish (I used a 11x8 pyrex). Top with the remaining cheese.
  • In a small bowl, combine the parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle over the casserole. Bake at 350F for 20 minutes or until bubbly. Yields: 6 servings.

Nutrition

Calories: 339kcal (17%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword smoked gouda macaroni and cheese, vegetarian dinner
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