Macaroni cheese with mushrooms

Macaroni cheese with mushrooms

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(6 ratings)

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Cooking time

Ready in 20-25 mins

Skill level

Easy

Servings

Serves 2

A lighter dish than the original, simple to make and very cheap, perfect for students.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
619
protein
17g
carbs
85g
fat
26g
saturates
10g
fibre
8g
sugar
0g
salt
0.3g

Ingredients

  • 200g macaroni
  • 2 leeks
  • 6 mushrooms (closed cap are cheap)
  • 4 tomatoes
  • 2 tbsp olive oil
  • 2 x mini Le roulé garlic and herb soft cheese

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Method

  1. Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
  2. Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.

Recipe from Good Food magazine, October 2004

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Comments

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starbucksluvver's picture

not my favourite i'm afraid. I found it all tasted bland and looked a mess !

dancingbunny's picture
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It wasn't really as comforting and tasy as normal macaroni and cheese. It was way too leeky and the Roule didn't quite go with it. We only ate it because it was too late by then to start making something else, but overall it was the most un-comforting macaroni and cheese we've ever had, and won't be making it again.

katycooks's picture
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Yummy comfort food! Admittedly, I did a variation by omitting the leeks, adding the bacon and using Shropshire blue cheese. But the result was extremely tasty!

eleanormayo's picture
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I added roasted peppers instead of cherry tomatoes. Was a good, speedy dish and a lot healthier than regular macaroni cheese.

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