Vermicelli with Cheese Sauce

Vermicelli with Cheese Sauce

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 4

Vermicelli with Cheese Sauce is made with Swiss and Parmesan cheese and studded with mushrooms.


  • 1/2, 16 ounce package vermicelli
  • butter
  • 1/2 pound mushrooms, sliced
  • 2 carrots, shredded
  • 1 tablespoon flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 3/4 cups milk
  • 1/2 cup Swiss cheese, shredded
  • 2 tablespoons Parmesan, grated
  • 1 tablespoon minced parsley


  1. In large kettle, prepare vermicelli as package directs; drain. Return vermicelli to kettle and keep warm.
  2. Meanwhile in 2 quart saucepan over medium-heat, in 2 tablespoons butter, cook mushrooms until tender, stirring occasionally. Remove mushrooms to plate; keep warm.
  3. In same saucepan over medium heat, in 2 tablespoons butter, cook carrots until tender, stirring occasionally. Stir in flour, salt and pepper until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture is slightly thickened. Stir in cheeses and parsley until cheese is melted.
  4. Gently toss vermicelli in saucepot with cheese sauce; spoon mixture onto warm platter; top with mushrooms. Serve immediately.


Comments on "Vermicelli with Cheese Sauce"