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.