Miguel’s Mushroomroni ‘n’ Cheese Muffins

  • Serves: 20
  • Cooks In: 10 minutes
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Ingredients

200g macaroni pasta
50g butter (for cheese sauce)
1/3 cup plain flour
500mL milk
250g grated cheese (manchego or parmesan)
200g baby spinach, wilted and roughly chopped
400g swiss brown mushrooms cut in quarters (2 x punnets)
1 tbsp oil plus 1 tbsp butter (to cook mushrooms)
1/4 bunch chives, finely chopped

Method

1

Preheat oven to 180C fan forced or 200C convection.

2

Cook macaroni in a large pot of salted water according to packet instructions.

3

Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).

4

Start the cheese sauce by melting the butter in the same pan and add the flour.

5

Cook, stirring for 1 minute over medium-low heat.

6

Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.

7

Remove from the heat and add grated cheese and stir until melted and smooth.

8

Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.

9

Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated.

10

Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.

11

Serve warm or cool.

Ingredients

 200g macaroni pasta
 50g butter (for cheese sauce)
 1/3 cup plain flour
 500mL milk
 250g grated cheese (manchego or parmesan)
 200g baby spinach, wilted and roughly chopped
 400g swiss brown mushrooms cut in quarters (2 x punnets)
 1 tbsp oil plus 1 tbsp butter (to cook mushrooms)
 1/4 bunch chives, finely chopped

Directions

1

Preheat oven to 180C fan forced or 200C convection.

2

Cook macaroni in a large pot of salted water according to packet instructions.

3

Sauté mushrooms in a medium saucepan with a splash of oil and a tbsp of butter till golden. Season and set aside (but don’t clean the pan).

4

Start the cheese sauce by melting the butter in the same pan and add the flour.

5

Cook, stirring for 1 minute over medium-low heat.

6

Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes.

7

Remove from the heat and add grated cheese and stir until melted and smooth.

8

Meanwhile, in a separate pan, wilt spinach with some olive oil and seasoning for 10-20 seconds. Drain excess water.

9

Drain pasta and return to the pan. Pour the cheese sauce over the pasta, add mushrooms and spinach and stir until coated.

10

Season, sprinkle with chives and pour into a lightly greased standard muffin tray. Bake for 10 minutes.

11

Serve warm or cool.

Miguel’s Mushroomroni ‘n’ Cheese Muffins

Tags:

 Dinner, Lunch, Miguel, Pasta, Quick n Easy, Vegetarian

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