Friday, 23 August 2013

Bacon and mushroom pasta bake

Bacon & Mushroom Pasta Bake

250g bacon, cut into strips
250g mushrooms, sliced
1 tbsp oil
25g butter
25g plain flour
600ml milk
60g cheese, grated (for sauce)
300g pasta
1 carrots, cut into cubes (cm slices quartered) & steam (Optional)
1 tin of sweetcorn (Optional)
1 tin of garden peas (Optional)
50g grated cheese (for topping)

  1. Preheat oven at Gas Mark 4
  2. Put the pasta onto boil as per pack instructions.
  3. Fry the bacon for a few minutes and then add the mushrooms and fry until cooked.
  4. Melt the butter in a pan on a low heat, once melted remove from heat and stir in the flour to make a thick dough.
  5. Put the pan back on the a medium heat now and slowly add most (not all) of the milk, stirring constantly.
  6. Season with salt and pepper and allow to simmer gently and thicken whilst still stirring.
  7. Add the cheese to the sauce and stir in until melted into the sauce.
  8. Add the bacon & mushroom combination and any optional ingredients (peas, carrots, sweetcorn) to the cheese sauce.
  9. Put the pasta into an oven proof dish and then pour over the sauce. 
  10. Top with grated cheese (or a mix of breadcrumbs and cheese).
  11. Heat in the oven for 10-15 minutes or until the topping has crisped.
Serve with fresh salad or garlic bread.

1 comment:

  1. I am going to try this when I move ... it looks and sounds very yummy! x


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