Quick Dinner Ideas: Macaroni and Cheese with Shiitake Mushrooms Recipe

Veronica Charnell Media

Photo Courtesy of Eat UNrestricted.Photo byEat UNrestricted.

How about Quick Smacking Vegan Mac and Cheese with Shiitake Mushrooms that tastes great! Meet an amazing Black-owned business making allergen-friendly cheese dips that taste amazing. Dianna King is the co-founder of Eat UNrestricted and is an electrical engineer by trade. However, she has always been an entrepreneur and foodie. 

She has a family history of cancer and it inspired her to make the change to a vegan diet in June 2016. Shortly after hosting community dinners in 2016, she received a lot of compliments on the mac and cheese she would make. She worked on perfecting the recipe for 2 years and met Eric Thompson who became a co-founder and helped her continue the perfection process for the recipe. If you are interested in making this dish the ingredients and instructions are below.

Serves 2 people

Prep time: 5 mins - cook time: 35 minutes


112 oz. jar of Eat UNrestricted cheese sauce

0.5 box of macaroni

4 cups chopped shiitake mushrooms

3 tbsp of extra virgin olive oil

3 tbsp of balsamic vinegar

a pinch of black pepper, ground

Parsley for garnish


Preheat oven to 400 degrees F. Add shiitake mushrooms to a cookie sheet and drizzle olive oil and balsamic vinegar. Place in oven to cook for 15-20 minutes.

**Turn the stove eye on between medium and high heat. Boil water and add pasta. cook until pasta is soft.

  1. Drain pasta and add cheese sauce to pasta. Cook and stir on medium heat for about 5 to 7 minutes.
  2. Plate Mac and cheese and top with mushrooms and parsley as garnish. Enjoy!

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