Macaroni cheese with mushrooms

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• Belkey

  09 November 2008

  Belkey rated and commented on this recipe

  

  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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• Chrispy Duck

  02 May 2009

  Chrispy Duck rated this recipe

  

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• Zazu

  26 July 2009

  Zazu rated this recipe

  

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• KatyCooks

  21 November 2009

  KatyCooks rated and commented on this recipe

  

  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!

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• Viren

  28 December 2009

  Viren rated this recipe

  

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• teapot

  16 April 2010

  teapot rated and commented on this recipe

  

  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.

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• mathan

  18 August 2010

  mathan commented on this recipe

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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

READY IN 20-25 MINS

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

619 kcalories, protein 17g, carbohydrate 85g, fat 26 g, saturated fat 10g, fibre 8g, salt 0.3 g

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