Mushroom Swiss Pasta is a delicious pasta dish made with ground beef, sauteed mushrooms, and a homemade cheese sauce. If you are a mushroom Swiss fan, you are going to swoon when you try this recipe! Don’t miss my Cheeseburger Pasta for another pasta dish based on a burger favorite.
Mushroom Swiss Pasta
This mushroom swiss pasta is a new and improved recipe that we retested until it was perfected. It is a mouthful, quite literally! It is based on a Mushroom Swiss Burger but is a creamy dreamy delicate version that will have you thinking gourmet!
Ingredients & Substutions
Pasta: I love cavatappi noodles. However, you could use noodles you have on hand, but any sort of tubular noodles are best to catch all of the cheese sauce!
Ground Beef: I like to go with 80/20 ground beef (80% lean with 20% fat), but you could use a leaner version if you prefer. Or, try the recipe with ground turkey or ground chicken.
Mushrooms: Sliced button mushrooms were perfect in this recipe. You could also use baby Bella mushrooms.
Onion: I like the flavor of a yellow onion. However, you could use red onion if that is what you have on hand.
Cheese Sauce: Of course, I used Swiss cheese in the cheese sauce. But, I also added some mozzarella cheese to the mix. The cheesier, the better!
What to Serve with Mushroom Swiss Pasta
This hearty entree does not disappoint, but you could add a few things to the table to make the meal complete. Start with a wedge salad. Then, serve the pasta with a basket of breadsticks or a baguette. Finally, don’t forget dessert! (Cheesecake, anyone?)
How to Store
Mushroom Swiss Pasta is flavorful served hot and fresh. However, it is just as good served the next day! Store leftovers in an airtight container in the refrigerator for 2-3 days.
Mushroom Swiss Pasta
- 1 box (16 ounces) Cavatappi noodles
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 4 cups button mushrooms, thinly sliced
- ½ cup yellow onion, diced (about ½ a medium yellow onion)
- 1 teaspoon garlic, minced
- 1½ pounds ground beef
- ½ teaspoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1 tablespoon hamburger seasoning
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 3 cups (735 g) whole milk, room temperature
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 cup (113 g) Swiss cheese, shredded
- ½ cup (56.5 g) mozzarella cheese, shredded
- salt and pepper, to taste
- 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.
- 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. Tent to keep warm as you cook the ground beef.
- To the same skillet you cooked the mushrooms, add the onions and garlic. Cook for 3-5 minutes, or until the onions are softened.
- Add the ground beef, Worcestershire sauce, seasoned salt, and hamburger seasoning to the skillet. Cook for 8-10 minutes, or until the ground beef is no longer pink. (This would be a good time to make the cheese sauce.) When the ground beef is done cooking, drain any excess grease.
- Stir in cooked mushrooms. Remove from heat and set mixture aside.
- In a saucepan over medium heat, melt the butter. Add the 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 the heat and whisk for another 3-5 minutes, or until the mixture has thickened.
- Add the salt and garlic powder. Stir to combine. Again, remove from heat. Add the cheeses, stirring to melt.
- To the large pot of noodles, add the hamburger mixture. Stir to combine. Pour the cheese sauce over the pasta and stir to combine. Salt and pepper to taste. Serve immediately.
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