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.

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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!

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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!

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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?)

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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.

More Pasta Recipes

Pot Filled with Mushroom Swiss Cavatappi. Dinner, Supper, Mushroom Swiss Macaroni and Cheese, Mushroom Swiss Noodles, Easy Dinner Idea, Hamburger, Ground Beef Dinner Ideas, Ground Beef Recipes, i am baker, iambaker

Mushroom Swiss Pasta

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Mushroom Swiss Pasta is a delicious pasta dish made with ground beef, sauteed mushrooms, and a homemade cheese sauce. Your mouth will come alive when you taste this unique and delicious recipe!

Ingredients

Noodles

  • 1 box (16 ounces) Cavatappi noodles

Mushrooms

  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • 4 cups button mushrooms, thinly sliced

Hamburger

  • ½ cup yellow onion, diced (about ½ a medium yellow onion)
  • 1 teaspoon garlic, minced
  • pounds ground beef
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 tablespoon hamburger seasoning

Cheese Sauce

  • 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

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. Tent to keep warm as you cook the ground beef.

Hamburger

  • 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.

Cheese Sauce

  • 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.

Assembly

  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Sorry you felt that way! As you can see from the video, the sauce is thin and not supposed to overwhelmingly stick to the pasta like with an alfredo, for instance. (This is not a goulash or hamburger helper recipe.) It is a light sauce, meant to lightly coat and flavor the noodles, meat, and mushrooms. I hope you enjoyed the flavor and because you didn’t mention it I am assuming that it was excellent. 🙂

  2. We usually enjoy your recipes, but we did not enjoy the flavor or anything else about this recipe. In theory, this should be delish, but it wasn’t and I followed instructions exactly.

    1. So sorry you didn’t like it. We tested this recipe for days and brought in quite a few taste testers. All enjoyed it. (a lot) Would you be willing to tell me specifcially what you didn’t like? The texture? Flavor? Process? Detailed feedback would help immensely! I always want to make sure I am putting the best recipes out. Thank you, Elliot!

  3. The dish was flavorful , but the sauce was very thin.
    I even used half the amount of beef broth.
    The Swiss cheese would NOT melt.

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