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


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


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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