Pasta with bacon and mushrooms

Pasta bacon and mushroom

Pasta bacon and mushroom

230g dry pasta
one medium sized onion
5 or 6 medium sized mushrooms
oil for frying
grated nutmeg
220g bacon or one packet
150g cheddar cheese
1 large tin of evaporated milk (410g)

Cook the dry pasta as normal.

While the pasta is being cooked, heat the oil in a large frying pan and then add the finely sliced onion. Fry for about 5 minutes and then add the sliced mushrooms. Stir it all together, then grate some nutmeg into the pan before stirring again.

Cut the bacon into bite sized pieces. The easiest way to do this is to use kitchen scissors, trimming off any excess fat as you go. Add the bacon to the frying pan piece by piece then stir into the mixture.

When you are sure that the bacon is cooked add the evaporated milk into the mixture and bring it almost to the boil. Turn the heat down and add the grated cheese, stirring until it has melted and it is all well combined.

Add the well drained cooked pasta to the mixture and serve with more grated cheese.

If desired you can use half a tin of evaporated milk and make up the volume with ordinary (or semi-skimmed) milk.

This should serve 4 people.

I’d be the first to admit it doesn’t look too appetising in the picture but it is lovely.

I’ve been cooking this dish since before my children were born and they are both very grown up now. As is the way with families – one of my boys has always hated mushrooms but it is easy to pick out the mushrooms if you don’t slice them too small.

My oldest ‘boy’ who sometimes goes by the name of doctorvee requested that this recipe should be added to my blog.

Apparently it should be preserved for posterity as it is one of his favourites.

I look forward to him cooking it for me some time in the future.

Macaroni Cheese

Macaroni Cheese

Macaroni Cheese

This is without doubt the tastiest macaroni cheese recipe which I have tried. It also has the added benefit that my family will actually eat leftovers of it, which they wont do with anything else, this is a real bonus as I often cook too much pasta due to not weighing much in the way of ingredients, when I have done the same recipe a few times.

Serves 4

225g/7oz macaroni
90g/3oz butter
1 onion, finely chopped
3 tablespoons plain flour
2 cups milk
2 teaspoons wholegrain mustard
150g/5 oz mature Cheddar, grated
100g/3oz Cheddar grated

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

Preheat the oven to 180 C (350 F/Gas 4) and grease a 1.5 litre ovenproof dish.

Melt the butter in a large pan over low heat, add the onion and cook for 5 minutes, or until softened. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the mustard and about three-quarters of the combined cheeses. Add the drained, cooked pasta and stir until coated in the mixture. Spoon into the dish and smooth the surface.

Sprinkle the remaining cheese over the top, then bake in the oven for about 15 minutes.

Don’t miss out the mustard from this recipe, as I reckon it really peps the whole thing up. I don’t add salt as there is plenty of salt in the cheese already, and we are trying to cut down on salt for health reasons.

I got this recipe from a Family Circle book called The Complete Pasta Cookbook.