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Macaroni Cheese


  • 400 g big Macaroni pasta shells

  • 500 g Wild Mushrooms sliced

  • 6 small baby Leeks finely shredded

  • 6 tablespoons or more of Parmesan Cheese to taste

  • Olive Oil for the pasta

  • unsalted butter for frying

  • vegetable oil for frying

  • Sauce

  • 150 g unsalted butter

  • 150 g Plain Flour

  • 1.5 L Milk

  • 300 g mature cheddar or gruyere cheese grated

  • salt and freshly ground black pepper

  • To serve

  • 2 Bags Rocket

  • garlic bread


  • 1.

    Preheat the oven to 180ºC/ 350ºF/ Gas mark 4

  • 2.

    Cook the pasta and then refresh by running under cold water to stop the cooking process.

  • 3.

    Mix through a little olive oil to prevent it sticking. Leave to one side.

  • 4.

    Heat a pan until very hot with a little oil and add the butter just before you add the mushrooms. Cook the mushrooms until nutty brown.

  • Sauce:

  • 1.

    In another pan melt the butter and add the flour. Cook for a minute or so.

  • 2.

    Add the milk gradually and stir.

  • 3.

    Once all the milk is added and you have brought the sauce to the boil, remove from the heat and add the cheddar/ gruyère and allow it to melt into the sauce. Taste and add extra cheese if desired. Season with salt and pepper.

  • 4.

    Mix the pasta with the sauce, the raw, thinly sliced leeks and cooked mushrooms.

  • 5.

    Put in an earthenware dish and sprinkle with parmesan cheese.

  • 6.

    Cook for 30–35 minutes until cooked and golden brown.

  • 7.

    Serve with rocket salad and garlic bread.

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