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Arugula & Mushroom Macaroni and Cheese
![dsc_0161-jpg](https://www.aromaco.com/wp-content/uploads/2021/08/dsc_0161-1200x801.jpg)
Servings
12
Prep Time
10 minutes
Cook Time
1 hour
Featuring
Ingredients
- 16 oz. shell macaroni
- 1/4 cup plus 3 tbsp olive oil
- 12 oz. white mushrooms, sliced
- About 8 cups baby arugula (around 32-oz. bag, adjust to your preference)
- 5 garlic cloves, minced
- Salt and pepper, to taste
- 2 1/2 cups half-and-half
- Pinch of cayenne pepper
- 16 oz. cream cheese, room temperature
- 7 oz. extra sharp cheddar, shredded
- 4 oz. Gruyere, shredded
- 1 cup Panko breadcrumbs
Directions
- Preheat your oven to 425°F.
- Boil water and cook macaroni until al dente, about 6 minutes. Save 1¾ cups pasta water and strain. If you cooked the pasta in a multicooker, rinse and dry the inner pot.
- Heat 3 tablespoons of oil in the cooker using the Sauté-then-Simmer STS® function.
- Sauté mushrooms for 5 minutes, then add arugula, garlic, salt, and pepper. Cook for 3 more minutes until arugula wilts.
- Move mushroom mix to a bowl. Rinse and dry the inner pot.
- Simmer half-and-half and cayenne in the cooker for 15 minutes. Add cream cheese, then cheddar and Gruyere. Stir until smooth.
- Combine macaroni, reserved pasta water, and the cheese sauce. Fold in mushroom mix.
- Transfer to a casserole dish.
- Mix bread crumbs and olive oil in a bowl, then sprinkle over macaroni.
- Bake for 10 minutes until lightly browned. Let cool for 5 minutes before serving.