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