Creamy Mushroom Swiss Pasta Extravaganza

Embark on a culinary journey with our delectable Mushroom Swiss Pasta, a tantalizing dish featuring ground beef, sautéed mushrooms, and a luxurious homemade cheese sauce. For enthusiasts of the classic mushroom Swiss combination, this recipe promises to be a revelation!

This Mushroom Swiss Pasta is an elevated rendition, meticulously retested until perfection was achieved. It’s not just a dish; it’s a mouthful of creamy dreaminess—a delicate gourmet version inspired by the Mushroom Swiss Burger.

Ingredients & Substitutions:

1. Pasta: Cavatappi noodles are a personal favorite, but any tubular noodles work well to capture the richness of the cheese sauce.
2. Ground Beef: Opt for 80/20 ground beef or try a leaner version, ground turkey, or ground chicken for variety.
3. Mushrooms: Sliced button mushrooms are ideal, though baby Bella mushrooms also make a flavorful choice.
4. Onion: Yellow onion imparts a delightful flavor, but red onion can be a suitable alternative.
5. Cheese Sauce: Swiss cheese forms the base, complemented by the addition of mozzarella for an extra cheesy delight.

How to Store:

While Mushroom Swiss Pasta is at its flavorful best when served hot and fresh, it maintains its deliciousness when enjoyed the next day. Simply store any leftovers in an airtight container in the refrigerator for 2-3 days.

Ingredients:

Noodles

• 1 box (16 ounces / 454 g) Cavatappi noodles

Mushrooms

• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 4 cups (about 400 g) button mushrooms, thinly sliced

Hamburger

• 1/2 cup (about 80 g) yellow onion, diced (about 1/2 a medium yellow onion)
• 1 teaspoon garlic, minced
• 1 1/2 pounds (680 g) ground beef
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon seasoned salt
• 1 tablespoon hamburger seasoning

Cheese Sauce

• 1/2 cup (1 stick / 113 g) unsalted butter
• 1/2 cup (62.5 g) all-purpose flour
• 3 cups (735 g) whole milk, room temperature
• 2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1 cup (113 g) Swiss cheese, shredded
• 1/2 cup (56.5 g) mozzarella cheese, shredded
• Salt and pepper, to taste

Instructions:

Noodles

• In a large pot of salted water, cook noodles al dente according to package instructions (about 9 minutes). While the pasta is cooking, prepare the mushrooms. Drain noodles when done; set aside.

Mushrooms

• In a large skillet over medium heat, melt the butter and salt. Add the mushrooms and cook for 8-10 minutes, or until tender and slightly browned.
• Use a slotted spoon to transfer the mushrooms to a small bowl, tenting to keep warm as you cook the ground beef.

Hamburger

• To the same skillet used for mushrooms, add onions and garlic. Cook for 3-5 minutes until onions are softened.
• Add ground beef, Worcestershire sauce, seasoned salt, and hamburger seasoning to the skillet. Cook for 8-10 minutes until beef is no longer pink. Drain any excess grease.
• Stir in cooked mushrooms, remove from heat, and set aside.

Cheese Sauce

• In a saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes, or until slightly browned.
• Remove from heat and gradually pour in the milk, whisking constantly. Return the pan to heat and whisk for another 3-5 minutes, or until the mixture thickens.
• Add salt and garlic powder. Stir to combine. Remove from heat. Add cheeses, stirring to melt.

Assembly

• To the large pot of noodles, add the hamburger mixture. Stir to combine. Pour the cheese sauce over the pasta and stir.
• Salt and pepper to taste. Serve immediately.