SAMFA – Cheesy Mushroom Macaroni

Serves 8



  • 500g portabello mushrooms
  • 350g macaroni or similar short pasta
  • 500g medium fat cream cheese
  • 100g cheddar cheese, grated
  • 2 tsp Dijon mustard
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • Pinch of nutmeg
  • 1 Tbsp fresh chives, minced
  • 100g cheddar cheese, grated
  • 15g / 3 Tbsp breadcrumbs
  • Salt and pepper, to taste
  • Fresh basil leaves, for serving
  • 28 x 18 cm baking dish




  • Preheat oven to 200˚C, fan on.
  • Place portabellos on a large baking tray, season with salt and pepper.
  • Roast in the middle of the oven for ±7 minutes until tender and juicy.
  • Allow mushrooms to rest, drain off their liquid and slice into large chunks.
  • In a large pot of salted, boiling water, cook the macaroni until al dente.
  • Using a jug, scoop out a generous cup of pasta cooking water and set aside.
  • Drain the macaroni.
  • While the macaroni is cooking, place cream cheese, cheddar, mustard, onion powder, garlic powder and nutmeg in a large saucepan.
  • Switch heat onto very low and allow everything to melt together.
  • When the cream cheese is almost melted, pour in a little pasta water, mixing well until you achieve a smooth silky sauce.
  • Add the drained macaroni and the fresh chives, stir to combine.
  • Keep adding a little extra pasta water to keep things saucy.
  • Finally fold in the large chunks of roasted mushrooms.
  • Taste to adjust seasoning.
  • Scoop mixture into a baking dish and top with remaining cheddar and breadcrumbs.
  • Transfer to the oven and bake for 10 – 15 min until the top is golden brown and bubbling.
  • Scoop into bowls, top with some fresh basil and enjoy


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