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Mushroom and taleggio macaroni cheese

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 20g dried mixed forest mushrooms
  • 2/3 cup boiling water
  • 375g orecchiette (or other short pasta)
  • 65g butter
  • 2 tablespoons plain flour
  • 1 cup milk
  • 200g brown mushrooms, chopped
  • 2 teaspoons fresh thyme leaves, plus extra to serve
  • 150g taleggio cheese, diced (see Note)
  • 50g stale sourdough bread, finely chopped
  • 3 teaspoons extra-virgin olive oil
  • Mixed leaves, to serve


  • 1
    Place dried mushrooms and boiling water in a heatproof bowl. Stand for 10 minutes. Drain, reserving liquid. Coarsely chop mushrooms.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Drain, return to pan.
  • 3
    Meanwhile, melt 50g butter in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute. Whisk in milk until smooth. Cook, stirring, over medium heat until mixture boils and thickens. Season.
  • 4
    Meanwhile, heat remaining butter in a large frying pan over high heat. Cook fresh mushrooms and thyme, stirring for 5 minutes or until tender. Add chopped dried mushrooms and toss until heated through.
  • 5
    Add white sauce, mushroom mixture, 2/3 of cheese and about 1/3 cup of drained mushroom liquid to the pasta. Toss over low heat until hot. Spoon into a 5-cup ovenproof dish. Toss bread in oil and sprinkle over pasta. Dot with remaining cheese.
  • 6
    Cook under a preheated grill for 3-4 minutes or until bread is golden and crispy and the cheese has melted. Serve immediately with mixed leaves.

Source: taste.com.au


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