Creamy macaroni bathed in a rich, cheesy mushroom sauce is a delightful twist on a beloved classic winter dish.
Cheesy mushroom macaroni is the ultimate comfort food for meat-free Mondays and a guaranteed hit with the kids! This creamy and indulgent dish combines tender macaroni with savoury mushrooms and gooey cheese for a budget-friendly and quick weekday meal. Recipe compliments of the South African Mushroom Farmers' Association. 500 g medium-fat cream cheese 1 pinch nutmeg Salt and pepperPreheat oven to 200˚C, fan on. Place portabellos on a large baking tray and season with salt and pepper.
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 and stir to combine.
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