This is not macaroni and cheese with mushrooms. But it is just as good!
One onion, chopped
1# sliced mushrooms
olive oil and butter
3 T. flour
2 c. vegan milk
salt and pepper
pinch of cayenne
3-1/2 c. cooked elbow pasta (I used whole wheat)
1/2 c. bread crumbs
1/4 c. vegan parmesan
Saute the onions and the mushrooms in a little olive oil and butter until softened. Add another dab of butter and the flour and stir until smooth. Gradually pour in the milk and keep stirring until the flour is dissolved. Add 1-1/2 t. salt, 1/2 t. pepper and the pinch of cayenne. Stir to mix. Add the cooked macaroni and a small handful of parsley. Stir again to mix well. Remove from heat.
In a small pot, melt about 2 T. of butter. Stir in the bread crumbs, another small handful of parsley, and the vegan parmesan, mixing well.
Pour the macaroni in a baking dish and sprinkle the bread crumb mixture over the top. Bake at 350 for 25 minutes. Serve. Enjoy!