Cheesy Mushroom Macaroni
Creamy macaroni smothered in a cheesy mushroom sauce, a comforting and satisfying twist on a classic dish.
Equipment
- 1 28 x 18 cm baking dish
Ingredients
- 500 g portabello mushrooms
- 350 g macaroni or similar short pasta
- 500 g medium fat cream cheese
- 100 g cheddar cheese grated
- 2 tsp Dijon mustard
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 pinch nutmeg
- 1 tbsp fresh chives minced
- 100 g cheddar cheese grated
- 15 g breadcrumbs
To serve
- salt and pepper
- fresh basil leaves
Instructions
- Preheat oven to 200˚C, fan on.Place portabellos on a large baking tray, season with salt and pepper.
- Roast in the middle of the oven for ±7 minutes until tender and juicy. Allow mushrooms to rest, drain off their liquid and slice into large chunks.
- In a large pot of salted, boiling water, cook the macaroni until al dente.Using a jug, scoop out a generous cup of pasta cooking water and set aside.Drain the macaroni.
- While the macaroni is cooking, place cream cheese, cheddar, mustard, onion powder, garlic powder and nutmeg in a large saucepan.
- Switch heat onto very low and allow everything to melt together. When the cream cheese is almost melted, pour in a little pasta water, mixing well until you achieve a smooth silky sauce.
- Add the drained macaroni and the fresh chives, stir to combine. Keep adding a little extra pasta water to keep things saucy.
- Finally fold in the large chunks of roasted mushrooms.Taste to adjust seasoning.
- Scoop mixture into a baking dish and top with remaining cheddar and breadcrumbs.
- Transfer to the oven and bake for 10 - 15 min until the top is golden brown and bubbling.Scoop into bowls, top with some fresh basil and enjoy!