Serves 8
Ingredients:
500g portabello mushrooms
350g macaroni or similar short pasta
500g medium fat cream cheese
100g cheddar cheese, grated
2 tsp Dijon mustard
2 tsp onion powder
1 tsp garlic powder
Pinch of nutmeg
1 Tbsp fresh chives, minced
100g cheddar cheese, grated
15g / 3 Tbsp breadcrumbs
Salt and pepper, to taste
Fresh basil leaves, for serving
28 x 18 cm baking dish
Method:
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!
