There are certain meals that instantly feel like home, and for us, mac and cheese sits firmly at the top of that list. Rich, creamy, comforting, and endlessly customizable, it's the kind of dish that brings people together around the table.
This version became extra special thanks to a visit from one of our chef friends, who spent an afternoon in the kitchen helping us experiment with some of our favorite ingredients from Ferg's Fabulous Fungi. We wanted to create something indulgent and comforting while also showcasing the incredible depth of flavor that mushrooms can bring to a dish.
The result is a rich, velvety mac and cheese layered with sharp cheddar, mozzarella, Gruyère, and parmesan, finished with a golden broiled cheese crust and topped with an irresistible crispy mushroom crumble. A generous sprinkle of Ferg's Umami Seasoning ties everything together, adding even more depth and savory flavor to every bite.
Whether you're feeding a crowd, looking for a cozy weekend dinner, or simply searching for a new way to enjoy mushrooms, this recipe is guaranteed to become a favorite.
Ingredients 4-6 servings:
Mac and Cheese
- 400g macaroni or pasta shape of choice
- 50g butter
- 50g flour
- 1 clove garlic microplaned
- 750ml whole milk
- 150ml cream (optional but great)
- 150g sharp cheddar
- 150g mozzarella
- 100g Gruyère
- 50g parmesan
- Small pinch paprika
- Salt and black pepper
- Ferg’s Umami Seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
Mushroom Crumble
- Mixture of porcini, king trumpet and shiitake mushrooms from Ferg’s
- 5 tbsp finely chopped rosemary
- 3 tbsp finely chopped sage
- Salt and pepper
- 4 cloves of garlic microplaned
- Butter
- Olive oil
Mushroom Crumble:
1. Finely chop your mushrooms into small cubes.
2. Finely chop the rosemary and sage.
3. In a fry pan/skillet heat up a tbsp butter and olive oil.
4. Add your microplaned garlic, herbs and mushrooms to the pan and cook on a low-medium heat. Add salt and pepper to taste. Cook this mixture until the mushrooms have developed a good amount of caramelization and have developed a firm texture, almost to the point where it is crispy.
Mac and Cheese:
1. Boil the pasta in salted water until just under al dente.
2. Make the roux by melting the butter and microplaned garlic for extra flavor. Cook the garlic for a minute before adding the flour. Once the garlic is cooked slightly, add the flour and stir to fully incorporate with the butter and cook until it looks like wet sand.
3. Gradually whisk in the milk and simmer gently until smooth and slightly thickened.
4. Lower the heat and add the cheese and paprika and mix until fully combined.
5. Add the pasta and mix. Add salt and pepper and Molly’s Garlic Seasoning to taste.
6. Add some extra cheese to the top and broil on high for several minutes or until golden and crispy.
7. Add your mushroom crumble to the top and serve.