Mushroom Macaroni Gratin: Cozy Comfort Food with Mushrooms and Pasta

When the weather gets chilly, nothing hits the spot quite like a warm, cheesy dish straight from the oven. I recently whipped up this Mushroom Macaroni Gratin at home as a comforting twist on the classic macaroni and cheese. Packed with tender chicken, earthy mushrooms, and gooey mozzarella, it’s the perfect weeknight dinner for when you want something hearty but not complicated.

This recipe is simple enough to make any day of the week and flexible if you want to swap mushrooms or pasta shapes. Let’s dive in!

RECIPE

Servings: 4-5

Time: 40 min

Ingredients:

For the main dish:
- 6 oz chicken thigh
- ½ onion
- 5 shiitake mushrooms
- 1 pack shimeji mushrooms
- 2 cloves garlic
- 2 cups pasta (macaroni or any short pasta)
- 1 tbsp soy sauce
- Olive oil, as needed
- Mozzarella cheese, for topping
- Parsley, for garnish
For the white sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- Salt and pepper, to taste

Instructions:

Prep the Ingredients
Slice the onion thinly.
Cut the chicken into bite-sized pieces.
Trim and separate the mushrooms (keep a few pieces aside for topping).
Cook the Pasta
Boil the pasta according to package instructions until al dente.
Drain and set aside.
Cook the Chicken and Mushrooms
Heat a pan with olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Add chicken pieces and cook until lightly browned.
Add sliced onions and cook until softened.
Stir in mushrooms, salt, pepper, and soy sauce.
Cook for a few more minutes until mushrooms are tender.
Remove most of the mixture to a plate, keeping a few mushrooms for topping later.
Make the White Sauce
In a clean pan, melt butter over medium heat.
Add flour and stir constantly to form a roux.
Gradually pour in milk in 3–4 additions, stirring constantly to avoid lumps.
Season with salt and pepper.
Cook until thickened into a creamy sauce.
Assemble the Gratin
In an oven-safe dish, layer the cooked pasta first.
Add the chicken and mushroom mixture on top.
Pour over the creamy white sauce evenly.
Sprinkle reserved mushrooms and mozzarella cheese over the top.
Bake
Preheat your oven to 400°F (200°C).
Bake for 6–7 minutes, or until the cheese is melted and lightly golden.
Serve
Garnish with fresh parsley and enjoy while hot.

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Tips for the Best Mushroom Macaroni Gratin

Don’t overcook the pasta
Cook the pasta just until al dente. Since it finishes cooking in the oven, slightly firm pasta keeps the gratin from turning mushy.
Use a mix of mushrooms for deeper flavor
Shiitake adds umami while shimeji brings a mild, slightly sweet flavor. Mixing mushrooms makes the gratin taste richer without extra seasoning.
Save some mushrooms for topping
Reserving a few mushrooms for the top adds texture and makes the finished gratin look more rustic and appetizing.
Add milk gradually to the white sauce
Pouring the milk in 3–4 times while stirring helps create a smooth, lump-free sauce. Take your time—this step makes all the difference.
Soy sauce = secret umami boost
Just a tablespoon enhances the mushrooms and chicken without making the dish taste “Japanese.” It simply adds depth.
Cheese swap is welcome
Mozzarella gives you that gooey melt, but you can mix in a little Parmesan or Gruyère for extra richness.
Watch the bake time
Since everything is already cooked, you’re really just melting cheese and warming it through. Overbaking can dry it out—6–7 minutes is plenty.