Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the mushrooms and cook until they are tender and browned, about 5-7 minutes.
4. Sprinkle the flour over the mushrooms, stirring continuously until it is fully absorbed.
5. Gradually pour in the milk, continuously stirring to prevent any lumps from forming. Allow the mixture to simmer until it thickens, about 2-3 minutes.
6. Remove the saucepan from the heat. Stir in the shredded Swiss cheese until it is completely melted and the sauce is smooth. Season with salt and pepper to taste.
7. Add the cooked macaroni to the saucepan, stirring to ensure that each piece is generously coated with the cheese sauce.
8. Transfer the macaroni and cheese into a baking dish. Sprinkle evenly with breadcrumbs.
9. Bake for 15-20 minutes, or until the top is golden and the cheese is bubbling. Let it cool for a few minutes before serving.