Give mac ’n’ cheese a mushroom makeover for a freeze-ahead family meal. Use delicious New Forest wild and exotic mushrooms.
Serves 4-5 | Prep 15 mins | Cook 45 mins
Ingredients:
250g wild mushrooms sliced
75g butter
50g plain flour
800ml whole milk
1 tsp English mustard powder or English mustard
350g macaroni or other short pasta
Grating of nutmeg
150g extra mature cheddar grated
50g parmesan or vegetarian alternative, grated
25g panko breadcrumbs (optional)
Method:
Heat about a third of the butter in a frying pan until sizzling and scatter in the mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside.
Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling. Scatter over the flour and stir together to make a paste. Cook for 2 mins, then gradually pour in the milk. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat, add more milk to loosen up the sauce if it's too thick. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
When the macaroni is ready, drain well and tip back into the saucepan. Pour over the sauce, tip in the fried mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. This will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
When you’re ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.