Three cheese, pasta & mushrooms bake

By Faeza
04 January 2017



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 combine.

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 dish.

Layer half the onions, half the pasta,

half the mushrooms, half the cheese

sauce and half the bacon.

Repeat the layers, ending with the


Sprinkle with a bit of grated cheese.

Bake until bubbly and hot, 20 to 25 minutes.