Creamy Swiss Cheese Macaroni

Buttery Creamy Swiss and Mushroom Mac and Cheese

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


  • 2 T . unsalted butter
  • 1 T . Olive oil
  • 1 pint container of sliced mushrooms
  • 1/2 t . salt
  • 2 T . butter
  • 3 T . flour
  • 1 cup milk
  • 4 ounces Jarlsberg Swiss cheese
  • reserved pasta water
  • 1/2 pound elbow macaroni


  1. For the mushrooms: In a fry pan, melt 2 tablespoons butter over medium heat. Add sliced mushrooms, sprinkle with salt and saute until the moisture evaporates and mushrooms are just starting to brown. Remove from heat and set aside.
  2. For the white sauce: Combine olive oil and butter in a sauce pan over medium heat. When butter is melted and starting to bubble add the flour and cook stirring constantly. Sprinkle in a little more flour if needed to make a thick roux. Cook for about a minute and a half. Add the milk and stir until the sauce thickens. Add cheese and blend well. Season with salt and pepper.
  3. Cook pasta according to package instructions. Right before draining the pasta, reserve about a cup of the hot pasta water. Drain the pasta and mix it with the white sauce. Add the mushrooms. Mix everything together well while drizzling in some of the reserved pasta water until you reach that perfect creamy consistency.