Creamy Mushroom Mac & Cheese

4 servings
Active Time
Cook Time
Total Time
Grand Cru® and Creamy Havarti make this stovetop Mushroom Mac & Cheese extra easy and extra cheesy.


  • 2 cups (1/2 pound) elbow or penne pasta
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon thyme
  • 1 medium onion, diced
  • 8 ounces cremini or baby portobello mushrooms
  • 1 tablespoon medium sweet sherry (optional)
  • 1 1/2 cups half & half
  • 1 teaspoon cornstarch
  • 1 cup (4 ounces) Roth Creamy Havarti cheese
  • 1 cup (4 ounces) Roth Grand Cru® cheese
  • Salt and pepper, to taste


  1. Cook pasta until al dente according to package directions. Drain, and set aside.
  2. Heat 12-inch skillet over medium-high heat. Add butter and melt, then add garlic, thyme, onion and mushrooms. Sauté 5 to 8 minutes until mixture begins to brown. Add sherry, if using.
  3. Meanwhile, whisk half & half and cornstarch in a bowl until smooth. Add to skillet. Bring to simmer until sauce begins to bubble and thicken.
  4. Slowly add cheeses one handful at a time, stirring between each addition to ensure cheese is melted and incorporated. Add reserved pasta, and reduce heat to medium-low. Cook until warmed through, and season to taste. Serve immediately.