Cheesy Bacon & Mushroom Pasta Bake
All my favourite ingredients in one big pasta bake.
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Servings: 6
Ingredients
- 350 g Pasta I used fusilli
- 50 g Butter
- 50 g Plain flour
- 600 ml Whole milk
- 150 g Cheddar cheese grated
- 40 g Parmesan grated
- ½ tsp Ground nutmeg
- 1 Onion diced
- 250 g Bacon lardons or bacon rashers cut into strips
- 150 g Mushrooms cut into quarters
- 10 g Parsley chopped
For the topping:
- 100 g Cheddar cheese grated
- 40 g Parmesan grated
Instructions
- Preheat the oven to 180C (fan oven).
- Cook the pasta in salted boiling water for 2 minutes less than the packet states. Once cooked, drain it, and set aside.
- To make the sauce, add the butter, flour, and milk straight into a saucepan and cook over a medium heat, whilst whisking continuously, until the butter has melted, and it starts to thicken.
- Turn off the heat then stir through the grated cheddar, parmesan, and nutmeg. Taste for seasoning.
- In a frying pan, heat some cooking oil over a medium to high heat. Add the onion and bacon and cook for about 5 minutes, until the onion softens, and the bacon starts to turn crispy.
- Chuck in the mushrooms and continue to cook until the mushroom softens.
- Tip the pasta into an oven proof dish, add the bacon, mushrooms, and onion, along with the chopped parsley, and mix it well.
- Pour in the cheese sauce and stir until the pasta is all completely coated.
- Scatter over the cheddar cheese and grated parmesan, then bake it for about 20 minutes, or until it is golden and bubbling.
- Dish it up and enjoy.