The moment I saw this recipe for Mushroom Mac & Cheese, I knew I wanted to give it a try! I made a few changes, and used 8 oz. each of baby bella and crimini mushrooms, and reduced the amount of pasta to 6 oz. I used regular mustard, and of course, I wimped out on the red pepper flakes. I did add black pepper to the top though. Overall, this was very easy to make, and so much tastier and healthier than anything that comes out of a blue box.