Best macaroni cheese with bacon, mushrooms and spinach
20 minutes
35 minutes
Ingredients
  • 300 g macaroni pasta
  • 200 g ruyere
  • 3 tablespoons of cornflour
  • 800 ml chicken stock(or veg)
  • 250 g mascarpone
  • 125 g mozzarellatorn into pieces
  • A few rashers back baconsliced into lardons
  • 250 g chestnut mushrooms,sliced
  • 125 g Spinach
  • Salt(a small pinch)
  • Pepper
  • 2 teaspoons English mustard
  • 50 g parmesangrated

1. Preheat oven to 180C 2. Cook pasta in a large pan filled with boiling salted water, for 2 minutes less than it says on the packet (it'll cook more later). Set aside when done. 3. Meanwhile, grate the gruyere and toss in cornflour. Make some hot stock (or bring some homemade to boil) and, either using a microwave or on the hob, whisk the flour/cheese into the boiling broth. Heat some more and it should start to thicken. Add the mascarpone and whisk again, heating through. 4. Fry off first the bacon for a few minutes. Set aside. Now the mushrooms over a very high heat for a few minutes, and take off as soon as they become brown, before the start to exude water. Set aside. Toss the spinach in the same pan, off the heat, it'll wilt in seconds. 5. Add the sauce and bacon, mushrooms and spinach to the macaroni. Tear in the mozzarella and combine. Add mustard and seasoning. Stir again and taste. You'll think it's way too saucy - but that's good, the pasta will soak a lot up remember. 6. Tip into a large baking dish - if it's too much then tip the excess into little oven proof bowls and either freeze or keep in fridge until needed. Top with grated parmesan and bake for 35 minutes or until bubbling and brown. 7. Serve as is. Inwardly sing as your kids eat lots!

Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.