Portabellini mushroom macaroni cheese
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Cook's Tips: | If your macaroni cheese looks a little runny, bear in mind that the pasta will continue absorbing the sauce after baking. When cooking the pasta for macaroni cheese, cook it slightly more than you would for an ordinary pasta dish. |
| Prep Time: | 15 minutes |
Ingredients
- 500 g Wholewheat penne, cooked until al dente
- 300 g Mature cheddar grated, plus extra for topping
- extra virgin olive oil, plus extra for drizzling
- fresh basil leaves, to garnish
- 250 g portabellini mushrooms
- 3 tbsp canola oil, plus extra for greasing
- sea salt and freshly ground pepper, to taste
- 4 free-range egg yolks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Whisk the evaporated milk, egg yolks, salt and freshly ground black pepper in a large bowl until combined. Add the cheese and mix.
- Place the cooked macaroni in a large greased ovenproof dish and pour over the sauce.
- Heat the canola oil in a pan over a medium heat. Tear the mushrooms into the pan and brown.
- Top the macaroni with the browned mushrooms and press in the basil leaves to ensure they don’t burn while baking.
- Top with the extra Cheddar and bake for 45 minutes. Allow the dish to stand for a few minutes so that the sauce is absorbed by the pasta. Drizzle over the olive oil before serving.
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