Arugula & Mushroom Macaroni and Cheese


  • 16 oz. shell macaroni
  • 1/4 cup plus 3 tbsp olive oil
  • 12 oz. white mushrooms, sliced
  • About 8 cups baby arugula (around 32-oz. bag, adjust to your preference)
  • 5 garlic cloves, minced
  • Salt and pepper, to taste
  • 2 1/2 cups half-and-half
  • Pinch of cayenne pepper
  • 16 oz. cream cheese, room temperature
  • 7 oz. extra sharp cheddar, shredded
  • 4 oz. Gruyere, shredded
  • 1 cup Panko breadcrumbs


  1. Preheat your oven to 425°F.
  2. Boil water and cook macaroni until al dente, about 6 minutes. Save 1¾ cups pasta water and strain. If you cooked the pasta in a multicooker, rinse and dry the inner pot.
  3. Heat 3 tablespoons of oil in the cooker using the Sauté-then-Simmer STS® function.
  4. Sauté mushrooms for 5 minutes, then add arugula, garlic, salt, and pepper. Cook for 3 more minutes until arugula wilts.
  5. Move mushroom mix to a bowl. Rinse and dry the inner pot.
  6. Simmer half-and-half and cayenne in the cooker for 15 minutes. Add cream cheese, then cheddar and Gruyere. Stir until smooth.
  7. Combine macaroni, reserved pasta water, and the cheese sauce. Fold in mushroom mix.
  8. Transfer to a casserole dish.
  9. Mix bread crumbs and olive oil in a bowl, then sprinkle over macaroni.
  10. Bake for 10 minutes until lightly browned. Let cool for 5 minutes before serving.