Lifestyle

Get cosy with cheesy mushroom macaroni

Creamy macaroni bathed in a rich, cheesy mushroom sauce is a delightful twist on a beloved classic winter dish.

Cheesy mushroom macaroni is the ultimate comfort food for meat-free Mondays and a guaranteed hit with the kids! This creamy and indulgent dish combines tender macaroni with savoury mushrooms and gooey cheese for a budget-friendly and quick weekday meal. Recipe compliments of the South African Mushroom Farmers’ Association.

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

Method

  1. Preheat oven to 200˚C, fan on. Place portabellos on a large baking tray and season with salt and pepper.
  2. 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.
  3. In a large pot of salted, boiling water, cook the macaroni until al dente.
  4. Using a jug, scoop out a generous cup of pasta cooking water and set aside. Drain the macaroni.
  5. While the macaroni is cooking, place cream cheese, cheddar, mustard, onion powder, garlic powder and nutmeg in a large saucepan.
  6. 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.
  7. Add the drained macaroni and the fresh chives and stir to combine. Keep adding a little extra pasta water to keep things saucy.
  8. Finally, fold in the large chunks of roasted mushrooms. Taste to adjust seasoning.
  9. Scoop mixture into a baking dish and top with remaining cheddar and breadcrumbs.
  10. Transfer to the oven and bake for 10 – 15 min until the top is golden brown and bubbling.
  11. Scoop into bowls, top with some fresh basil and enjoy!

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