Mushroom macaroni and cheese

Recipe from: 27 June 2012

Ingredients 16
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 2
    cup
    heaped macaroni or pasta shells -
  • cooked until aldente
  • sauce:
  • 100
    butter
  • 250
    bacon - diced
  • 250
    g
    portobellini or
  • button mushrooms - sliced
  • 100
    ml
    cake flour
  • 1
    l
    milk
  • 1
    cup
    grated mature cheddar
  • 1/2
    cup
    grated parmesan
  • 1/4
    cup
    chopped parsley
  • salt and pepper to taste
  • topping:
  • 1/2
    cup
    grated mature cheddar
  • 1/2
    cup
    grated parmesan
 

Method

00:15
 
Preheat the oven to 180°C. In a large pot, melt the butter and fry the bacon until almost crispy. Add the mushrooms and cook until softened.

Stir in the flour until well combined, and then add the milk, stirring well until thickened and the sauce starts to bubble.
Take off the heat.

Add the cheese and parsley and season to taste.

Add the rinsed and drained cooked pasta to the sauce and mix until well combined.

Pour into a greased baking dish and top with the remaining cheese.

Bake for 20 minutes until golden and bubbling.

Serve with a seasonal salad.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 

Read more on: boil  |  recipe  |  bake  |  pasta  |  dairy
 

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