Preheat oven to 180℃ fan forced. Bring a small saucepan of water to the boil. Add macaroni and cook for 6-8 minutes or until al dente. Remove from the heat, strain and set aside. Prepare the mushrooms by removing the stalks and brushing or wiping clean. Place mushrooms, gill side facing down on a baking tray. Drizzle with oil and roast for 10 minutes.
Make the mac and cheese by melting the butter in a small saucepan over medium heat. Add the bacon and cook, stirring for 2-3 minutes. Add flour and stir continuously for 1-2 minutes or until the flour is heated through and starts to bubble and turn golden in colour. Slowly add the milk, stirring continuously for 5-6 minutes. The mixture is ready when it thickens and coats the back of a spoon. Add the cheese and stir to combine. Add the cooked macaroni to the sauce. Stir to combine.
Combine the topping ingredients in a bowl. Remove mushrooms from the oven. Fill each mushroom with the mac and cheese mixture and sprinkle with the topping. Return to the oven to bake for further 10 minutes or until the mushrooms are cooked through and crunchy on top.
Ingredients
Directions
Preheat oven to 180℃ fan forced. Bring a small saucepan of water to the boil. Add macaroni and cook for 6-8 minutes or until al dente. Remove from the heat, strain and set aside. Prepare the mushrooms by removing the stalks and brushing or wiping clean. Place mushrooms, gill side facing down on a baking tray. Drizzle with oil and roast for 10 minutes.
Make the mac and cheese by melting the butter in a small saucepan over medium heat. Add the bacon and cook, stirring for 2-3 minutes. Add flour and stir continuously for 1-2 minutes or until the flour is heated through and starts to bubble and turn golden in colour. Slowly add the milk, stirring continuously for 5-6 minutes. The mixture is ready when it thickens and coats the back of a spoon. Add the cheese and stir to combine. Add the cooked macaroni to the sauce. Stir to combine.
Combine the topping ingredients in a bowl. Remove mushrooms from the oven. Fill each mushroom with the mac and cheese mixture and sprinkle with the topping. Return to the oven to bake for further 10 minutes or until the mushrooms are cooked through and crunchy on top.