← Back to Search Results
baking French
Baked Pasta with Gruyere and Mushrooms Recipe-3760

Photo by: Joseph De Leo
Comments: 0


Think of this as French macaroni and cheese. Or, as the most outrageous macaroni and cheese you’ll ever eat. It is worth the extra time at the gym.

Yield: Makes 6 to 8 servings


  • 5 tablespoons (½ stick plus 1 tablespoon) unsalted butter, divided, plus more for the dish
  • 2 tablespoons vegetable oil
  • 1 pound cremini (baby bella) mushrooms, quartered
  • Salt and freshly ground black pepper
  • 1 pound tubular pasta, such as penne, ziti, or cavatappi
  • ¼ cup all-purpose flour
  • 3 cups whole milk, heated
  • 3 cups (12 ounces) shredded Gruyere cheese
  • ½ cup panko (Japanese bread crumbs) or coarse bread crumbs, made from day-old bread in a food processor


1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 3-quart shallow baking dish.

2. Heat the oil in a very large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 10 minutes. Season with salt and pepper. Set aside.

3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package instructions until it is not quite al dente (it will cook more in the oven). Drain.

4. Return the pasta pot to medium heat. Add 4 tablespoons of the butter and melt. Whisk in the flour and reduce the heat to low. Let the roux bubble without browning for 1 minute. Whisk in the hot milk and bring to a boil over high heat. Stir in the Gruyere. Remove from the heat. Stir in the pasta and mushrooms, and season with salt and pepper. Spread in the baking dish. Sprinkle with the bread crumbs. Cut the remaining 1 tablespoon butter into small cubes and dot over the bread crumbs. Bake until the topping is brown and the sauce is bubbling, about 25 minutes. Serve hot.

© 2008 Rick Rodgers

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

591kcal (30%)
530mg (22%)
29g (44%)
15g (74%)
75mg (25%)
218mcg RAE (7%)
0mg (0%)
571mg (57%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-new-way-to-cook A New Way to Cook
by Sally Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nigella-express Nigella Express
by Nigella Lawson
mexican-everyday Mexican Everyday
by Rick Bayless

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?