Macaroni cheese with mushrooms

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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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.

Making it with bacon

Fry two rashers of bacon, chopped, along with the leeks and mushrooms for non-veggies

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

Latest comments and suggestions

• 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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http://www.bbcgoodfood.com/recipes/2038/

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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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Serves 2

Preparation and cooking times

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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