Mushroom macaroni and cheese

This bake is charged with all things drool-iscious!
 

Recipe from: 27 June 2012
Preparation time: 15 min
Cooking time: 40 min
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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