Three cheese, pasta & mushroom bake

By Faeza
05 December 2016



500g mixed fusilli or macaroni

100g butter

200g each, portabellini, button and

brown mushrooms, quartered salt and

black pepper

250g diced bacon

45ml (3 tps) oil

2 onions, peeled, halved and thinly sliced

40g (¼ cup) cake wheat flour

500ml (2 cups) milk

80ml (1/3 cup) cream

75g (¾ cup) each, grated cheddar,

mozzarella and Parmesan cheese


Preheat oven to 180°C.Cook pasta until

just al dente, drain and set aside. Melt

half the butter in a large frying pan, sauté

all the mushrooms until deep golden

brown, 20 to 25 minutes. Remove from

pan and set aside.

Add bacon to pan and fry until soft but

not yet crisp. Set aside. Add a bit of oil to

pan and fry onions, stirring occasionally,

until golden brown, about 15 minutes.

Set aside.

For the white sauce; melt the remaining

butter in a large pot over medium heat.

Sprinkle in the flour, whisking to


Let the roux cook for a minute or so,

whisking constantly.

Pour in milk, whisking constantly. Cook

white sauce until thick and bubbly, 3 to 5


Add cream, salt and pepper to taste.

Add the cheeses. Stir until the cheese


Add the cooked pasta and stir to coat.

Add a little milk or hot water if needed

for thinning. Butter a large oven proofbaking


Layer half the onions, half the pasta,

half the mushrooms, half the cheese

sauce and half the bacon.

Repeat the layers, ending with the

bacon. Sprinkle with a bit of grated

cheese. Bake until bubbly and hot, 20

to 25 minutes.