| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Pasta shells; (225g) |
| 1 |
tb |
Cooking oil |
| 4 |
oz |
Unsmoked bacon – derinded and chopped; (100g) |
| 6 |
oz |
Button mushrooms – sliced; (175g) |
| 2 1/2 |
oz |
Butter; (65g) |
| 2 1/2 |
oz |
Plain flour; (65g) |
| 1 1/4 |
pt |
Milk; (750ml) |
| 1/4 |
ts |
Schwartz Ground Mace |
| 8 |
oz |
Mature Cheddar cheese – grated; (225g) |
| 2 |
oz |
Fresh breadcrumbs; (50g) |
| 1/2 |
oz |
Parmesan cheese – grated; (15g) |
INSTRUCTIONS
Preheat oven to 400F, 200C, Gas Mark 6. Cook the pasta shells
according to the manufacturer's instructions. Drain. Heat the oil and
gently fry the bacon and mushrooms until tender. Meanwhile melt the
butter in a saucepan, stir in the flour and cook gently for 1-2
minutes. Off the heat, stir in the milk. Add the Mace, return to the
heat and bring to boil stirring continuously to thicken the sauce.
Remove from the heat, add the cheese, pasta shells, bacon and
mushrooms. Pour into a large ovenproof dish, sprinkle with the
breadcrumbs and Parmesan and bake for 25-30 minutes until golden.
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