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No-bake Macaroni and Cheese
Irene MullerIrene Muller

No-bake Macaroni and Cheese

5 from 5 votes
This no-bake macaroni and cheese dish is exactly that, no-bake! It's the ideal dish to make on any week day that requires minimal effort.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 6
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 500 g Macaroni pasta (small pasta tubes)
  • 30 g butter
  • 750 ml milk
  • 250 ml cream
  • 250 g cheddar cheese finely grated
  • 3 tbsp butter to fry the mushrooms
  • 250 g mushrooms, sliced finely (brown or white)
  • 1 large onion ground to a paste
  • 2 cloves garlic ground to a paste
  • 50 g parmesan cheese finely grated
  • Salt and pepper to taste
  • bunch flatleaf parsley washed and de-stemmed

Method
 

  1. Bring a large cooking pot with enough salted water to a boil over high heat. Add the macaroni and cook according to the packet’s instructions until almost al dente.  About a minute less. Drain in a colander.
  2. Meanwhile, in a large saucepan over medium heat, melt the butter. Add the flour and whisk the mixture until golden brown, for about 3 to 4 minutes.
  3. Gradually add cold milk while whisking, allowing the mixture to come to a boil. Then add the cream and cheddar cheese and stir to combine.
  4. Add the cooked pasta to the sauce.  Season with salt and pepper to taste and let it cook for about 5 minutes more on extremely low heat.
  5. Meanwhile, melt the butter in a frying pan over medium-high heat and fry the mushrooms until golden. Then add the onion and garlic paste and cook for another minute until golden and fragrant.
  6. Fold the mushrooms into the pasta and sauce, add a handful of parsley.
  7. Sprinkle with parmesan before serving.