Mushroom and macaroni muffins
A nice twist on a traditional macaroni cheese, this meal is good with an Italian-style tomato sauce. To save time, pick up a sachet of Napoletana sauce or, if you like a bit of heat, choose Arrabiata instead.
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 6 |
| Cooking Time: | 30 minutes |
| Cook's Tips: | Add some shredded ham or smoked chicken to the pasta mixture, or top with rashers of crispy bacon. |
| Prep Time: | 30 minutes |
Ingredients
- 250g portabellini mushrooms, sliced
- butter, melted
- 6 garlic cloves, finely chopped
- a pinch sea salt, plus extra to taste
- black pepper
- 6 extra-large free-range eggs
- 250ml cream or organic full-cream milk
- 1/2 cup parmesan cheese, grated, plus extra for dusting
- 250g short macaroni, cooked and well drained
- ready-to-use Napoletana sauce, for serving
- mix of salad greens, for serving
- olive oil
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Cooking Instructions
- Pre-heat the oven to 190°C.
- Stir-fry the mushrooms in a spoonful of hot butter until just cooked.
- Stir in the garlic and some seasoning.
- Whisk the eggs with the cream, half the parmesan and some seasoning.
- Mix with the mushrooms and pasta.
- Spoon into six large (250ml-sized) greased muffin pans.
- Dust with parmesan, dot with butter and bake for about half an hour or until browned and set.
- Serve with the Napoletana sauce, and a mix of salad greens moistened with olive oil and lemon juice.
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