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Blue Cheese, Caramelized Onion and Mushroom Mac & Cheese

Pairs with Hahn SLH Pinot Noir and Hahn Pinot Noir

Serves 4-6


  • 16 oz macaroni or other small pasta
  • 5 ounces crumbled blue cheese
  • 4 ounces grated Gruyere cheese
  • 2 onions halved and sliced 1/4 inch
  • 3 chopped garlic cloves
  • 8 ounces mushrooms, halved and sliced
  • 2 cups whole milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon thyme leaves
  • Olive oil
  • 2 cups panko or fresh bread crumbs mixed with 1/4 cup olive oil or butter
  • Salt and pepper to taste


Heat oven to 400 degrees. Cook pasta and set aside.

In a large cast iron pan, heat 2-3 tablespoons olive oil and sauté onions over medium heat until caramelized. Add thyme leaves and cook a bit more. Set aside. Add more olive oil to the pan and sauté mushrooms until they are soft and have released their juices. Add garlic and sauté 1-2 minutes. Set aside. In the same pan over medium heat, add butter and flour and cook for 2-3 minutes. Slowly whisk in milk and continue to cook 3-5 minutes until thickened. Turn off heat. Add cheese and mix together. Add the onions, mushrooms and pasta, mix until just combined. Taste and adjust seasoning if necessary. Transfer to a baking dish, cast iron skillet or individual ramekins. Top with bread crumbs and bake 20-30 minutes until browned on top.



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