• Ginny

Mushroom Stroganoff Mac and Cheese

Creamy Mushroom Stronganoff Mac and Cheese from Lauren at Rabbit and Wolves is divine! For me personally, it was more stronganoff and less mac and cheese. Nonetheless, absolutely delicious and super easy and quick to make for a weeknight family dinner.

How I Made it Mine

Another fabulous recipe I really didn't have to tune-up too much. I again subbed in FiberGourmet pasta. You can totally use a gluten-free pasta. I also used only two teaspoons of olive oil. I always try to cut out as much oil as I can when making a recipe.

I didn't have any fresh thyme on hand so I just used ground thyme. I added a little dill and parsley as well.

We are a family of four. My oldest loves anything you put in front of him and the youngest not so much. She's a very, very picky eater. For this reason, we always have leftovers and I don't have to meal prep lunches during the week. :) I hope you enjoy this recipe like most of my family did!


  • 12 oz macaroni, regular or gluten free

  • 2 Tbsp olive oil

  • 20 ounces sliced mushrooms (baby bellas)

  • ½ sweet onion, chopped

  • 4 cloves garlic, chopped

  • 1 ½ cups vegetable broth

  • 8 ounces vegan cream cheese (Trader Joe’s)

  • 1 Tbsp coconut aminos

  • 2 Tbsp nutritional yeast

  • 1 tsp Dijon mustard

  • ½ teaspoon fresh thyme

  • salt & pepper to taste


  • Cook your macaroni according to package directions. Drain when the macaroni is done.

  • While the pasta is cooking, heat the olive oil in a large non-stick skillet on medium high.

  • Then add the sliced mushrooms, chopped onion and garlic to the skillet. Sauté, reducing heat as needed until the mushrooms have released their liquid and they are nice and brown. This will take about 8-10 minutes.

  • Sprinkle the mushrooms, garlic and onions with a pinch of salt and pepper. Then remove them from the skillet and put them in a bowl. Set aside for a minute.

  • Now add the vegetable broth, vegan cream cheese, coconut aminos, nutritional yeast, Dijon mustard, thyme, and a pinch of salt and pepper to the skillet. Heat the skillet on medium.

  • Stir to start melting the cream cheese. Then whisk to combine everything once the cream cheese has melted. Whisk until smooth.

  • Reduce heat to medium low, simmer, whisking frequently for about 5 minutes to thicken the sauce a little.

  • Taste the sauce and adjust the seasoning, adding more salt and pepper if needed.

  • Next add the mushrooms, onions and garlic back to the skillet, and stir to combine them with the sauce.

  • Now add the macaroni to the skillet. Toss to coat the macaroni in the sauce.

  • Serve immediately with fresh cracked pepper.

*recipe is as originally written*

Makes 8 cups

1 cup per serving

Calories 229 / Total Fat 11g / Saturated Fat 5g / Monosaturated Fat 1g / Polyunsaturated 0g / Trans Fat 0g / Cholesterol 0mg / Sodium 300mg / Potassium 268mg / Total Carbohydrate 38g / Dietary Fiber 15g / Sugars 4g / Protein 9g

*macros are for the version I made*


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