SAMFA – Cheesy Mushroom Macaroni

by Kyla Van Heerden

Serves 8


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


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!

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