Recipe: Versace mushroom mac & cheese



  • 1L Al Dente Blanched Macaroni
  • Cheese Sauce, add amount for desire creaminess
  • 750 g (250 g each) Cleaned and sliced Cremini, Portobello and Oyster Mushrooms
  • 1 Tbsp. Ground Dried Porcini Mushrooms (1 Tbps. for every L of Macaroni)
  • 5 Tbsp. Butter
  • 10% Cream- desired amount to thin macaroni
  • 1 Tsp. Thinly chopped chives
  • 1 Tbsp. Butter toasted panko
  • Miller High Life beer



1. In a pot, sear off mushrooms with butter

2. As mushrooms begin to brown, lightly pour Miller High Life into the pan to incorporate moisture and allow the flavours to marry

3. Add macaroni and porcini powder

4. Add desired amount of cheese sauce

5. Bring to simmer and stir

6. Add cream and stir to thin out (if desired)

7. Season with salt to taste

8. Place in a bowl

9. Garnish with toasted panko and chives


Smoke Cheddar Cheese Sauce


  • 1 Kg grated smoked cheddar
  • 1 L 10% cream
  • 1 cup potato flakes



1.Bring cream to a simmer

2. Whisk in grated cheese until smooth

3. Whisk in potato flakes to thicken

4. Simmer and whisk for 10 minutes

5. Add more cream for desired thickness

6. Use a hand blender to make smooth


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