Creamy Mushroom Mac & Cheese

4 servings
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Original Grand Cru® and Original Havartimake this stove-top dish easy and extra good.


  • 2 cups (1/2 pound) elbow or penne pasta
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • ¼ teaspoon thyme
  • 1 medium onion, coarsely chopped
  • 8 ounces cremini or baby portobello mushrooms


  1. Cook pasta al dente, according to package directions. Drain. Set aside.
  2. Heat 12-inch skillet over medium-high heat. Add butter and melt. Add garlic, thyme, onion and mushrooms. Sauté 5-8 minutes until mixture browns a bit. Add sherry.
  3. Meanwhile, combine half and half and cornstarch in a bowl until well blended. Add to skillet; bring to simmer over meat until sauce begins to thicken.
  4. Slowly add cheese blend. Stir until cheese melts; add reserved pasta, season to taste and heat over medium-low until heated through. Serve immediately.