Macaroni, Bacon and Mushroom Casserole
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 (500 g) box small elbow macaroni (uncooked)
- 1⁄3 cup butter
- 1 lb fresh mushrooms, coarsely chopped
- 1 small onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 small green bell pepper, seeded and finely chopped
- 2 1⁄2 tablespoons flour
- 2 teaspoons mustard powder
- seasoning salt (can use white salt)
- pepper
- 1 1⁄2 cups half-and-half cream (or use 18% cream)
- 1⁄3 cup grated parmesan cheese
- 3 1⁄2 cups old cheddar cheese, grated
- 10 slices bacon, cooked and finely chopped (can use more or less)
- 1 (10 ounce) can cream of mushroom soup (undiluted)
- 2 cups breadcrumbs
- 1⁄4 cup grated parmesan cheese
directions
- Set oven to 350°F.
- Butter a 13 x 9-inch baking dish.
- Cook the macaroni pasta in boiling salted water until firm-tender, about 5 minutes (do not overcook the macaroni) drain, but do not rinse; transfer to a large mixing bowl and set aside.
- Melt 1/3 cup butter in a heavy medium saucepan, add in the chopped onions, garlic, chopped mushrooms, green bell pepper and dry mustard powder; sauté until veggies are tender and the mushrooms lose their moisture (about 6 minutes).
- Stir in flour; cook 1 minute.
- Gradually add in the half and half cream; whisking until slightly thickened (about 3 minutes).
- Add in the Parmesan cheese and cooked bacon; stir to combine, then season sauce with salt and pepper.
- Remove from heat and add in the shredded cheddar cheese; stir until completely melted.
- Pour the sauce over the cooked macaroni in the bowl along with the mushroom soup; mix well using a wooden spoon.
- Transfer and spread mixture into prepared baking dish.
- Mix together the breadcrumbs and 1/4 cup Parmesan cheese, then sprinkle over the top.
- Bake until heated through and golden brown on top (about 20-25 minutes).
Questions & Replies
Got a question?
Share it with the community!