Artichoke Mushroom Mac and Cheese
  • 1 Lb large elbow noodles
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup chopped button mushrooms
  • 1 can quartered artichoke hearts
  • 2 cloves minced garlic
  • ¼ cup white wine or chicken stock
  • ½ Tbsp minced basil
  • 1 block cream cheese
  • 1 stick butter
  • 1 cup milk
  • ½ cup heavy cream
  • 2 cups freshly grated extra sharp cheddar
  • 2 cup mozzarella
  • 1 cup freshly grated parmesan
  • Salt and pepper to taste
  • 1 pinch of nutmeg
  • 1 cup Italian breadcrumbs
  1. First, in an extra-large pot boil mac noodles in salted water until they have reached the al dente stage. Strain, return to pot, and mix with enough evoo to coat.
  2. In a large sauté pan heat 1 Tbsp. evoo and 1 Tbsp. butter on medium high heat, add well strained and dried artichoke hearts and chopped mushrooms (wipe tops with a damp towel, never saturate mushrooms with water when sautéing) sauté for 5 minutes allowing mushrooms to soften and brown. Add 2 cloves of minced garlic and cook another minute while stirring constantly. At this point add ¼ cup white wine or chicken stock and simmer for an additional 2 minutes. Finish with minced basil and S&P to taste. Set sautéed mixture aside.
  3. In a medium sauce pan melt butter, cream cheese, milk, cream, and cheeses (leaving out 1 cup mozzarella and ½ cup parmesan) stirring constantly until cheese is completely melted and sauce is smooth and lump free. Season with nutmeg and salt and pepper to taste.
  4. Add all ingredients back into the noodle pot and mix well to combine.
  5. Preheat oven to 350
  6. Pour your heavenly cheesy mixture into ramekins or a 9x13 pan. Top with leftover shredded mozzarella, parmesan and breadcrumbs. Bake for 15-20 minutes or until bubbling and browned on top. Garnish with basil ribbons or minced parsley.
Recipe by Wanna Bite at