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Porcini Mac & Cheese

 Porcini Mac & Cheese
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland
6 ServingsPrep: 30 min. + standing Bake: 35 min.


  • 1 package (1 ounce) dried porcini mushrooms
  • 1 cup boiling water
  • 1 package (16 ounces) small pasta shells
  • 6 tablespoons butter, cubed
  • 1 cup chopped baby portobello mushrooms
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups 2% milk
  • 1/2 cup pumpkin or amber ale
  • 2 cups (8 ounces) shredded sharp white cheddar cheese
  • 1 cup (4 ounces) shredded fontina cheese
  • 1 teaspoon salt
  • 1 cup soft bread crumbs


  • Preheat oven to 350°. In a small bowl, combine dried mushrooms
  • and boiling water; let stand 15-20 minutes or until mushrooms are
  • softened. Remove with a slotted spoon; rinse and finely chop.
  • Discard liquid. Cook pasta according to package directions for al
  • dente.
  • Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add
  • portobello mushrooms and shallot; cook and stir 2-3 minutes or until
  • tender. Add garlic; cook 1 minute longer. Stir in flour until
  • blended; gradually stir in milk and beer. Bring to a boil, stirring

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Porcini Mac & Cheese (continued)

Directions (continued)

  • constantly; cook and stir 3-4 minutes or until slightly thickened.
  • Stir in cheeses, salt and reserved mushrooms.
  • Drain pasta; add to mushroom mixture and toss to combine. Transfer to
  • a greased 13x9-in. baking dish. Top with bread crumbs. Bake,
  • uncovered, 35-40 minutes or until golden brown. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.