Cheesy Mushroom and Bacon Pasta- 400g macaroni or penne pasta
- 2 teaspoons olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 125g shortcut bacon, trimmed and diced
- 1 medium zucchini, finely diced
- 1 carrot, finely diced
- 400g button mushrooms, halved
- 250g cherry tomatoes, halved
- 1 1/2 cups shredded cheese blend
Cheese Sauce- 80g butter, chopped
- 1/4 cup plain flour
- 4 cups milk
- 1 cup shredded cheese blend
| Cheesy Mushroom and Bacon Pasta- Preheat oven to 180°C/160°C fan-forced. Cook the pasta following packet directions
- Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside
Cheese Sauce- To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat
- Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve
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