Baked Macaroni Cheese With Bacon And Mushrooms

Creamy, delicious, and hearty baked macaroni cheese - perfect for a simple meal at home.

Posted on May. 17, 2017
By Editor

This is the stuff of childhood memories. Eating full-fat cheese and whole milk in moderation can actually leave children feeling satiated more quickly, so they tend to consume fewer calories. They also pack in a whole range of vitamins, antioxidants and omega 3 fatty acids.

Prep 15 mins • Bake 20 mins • Serves 3-4


  • 2 tbsp butter
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 onion, finely chopped
  • 200g bacon, diced
  • 250g mushrooms (portobello, button or Swiss brown or a mix), stems trimmed, sliced
  • ½ tsp sea salt
  • 250g dried macaroni, cooked to al dente
  • 40g parmesan, finely grated
  • 2 tbsp dried breadcrumbs
  • bechamel sauce
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 650ml milk
  • ½ tsp sea salt
  • a pinch of nutmeg
  • 100g grated cheese (gruyere or aged cheddar)
  • 40g parmesan, grated


Step 1

Prepare the béchamel sauce. Melt butter in a saucepan over medium heat, add flour and stir until flour is grainy and bubbling, about 30 secs. Add milk in four batches, stirring constantly, and bringing mixture to the boil between each addition of milk. Once all the milk is added, reduce the heat and add salt and nutmeg. Simmer for 5 mins, stirring occasionally, then add cheese. Check seasoning and adjust to taste.

Step 2

Prepare the macaroni cheese, preheat oven to 210C.

Step 3

Heat butter and oil in a frying pan until the butter is melted. Add garlic and onion and cook over low heat until the onion is soft. Add bacon and cook for another 5 mins or until the bacon begins to brown.

Step 4

Add mushrooms and salt. Cook until the mushrooms are soft and the liquid has reduced.

Step 5

Combine the mixture with cooked macaroni and béchamel sauce. Mix well.

Step 6

Spoon the mixture into a baking dish about 4cm deep. Mix the extra parmesan and breadcrumbs together and scatter over the top of the pasta. Bake until the crust is golden, about 15-20 mins.

Recipes and photographs: SuperNature & COMO Shambhala Kitchen

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