John Myers
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Macaroni Casserole with Mushrooms
The perfect macaroni casserole with mushrooms recipe with a picture and simple step-by-step instructions.
For the bechamel sauce
- 500 g Macaroni
- 1 Onion
- 40 g Cooked ham
- 40 g Butter
- 40 g Flour
- 250 ml Broth hot
- 250 ml Milk
- Salt and pepper
- Freshly grated nutmeg
The mushrooms
- 500 g Mixed mushrooms
- 30 g Butter
now it goes on easily
- 50 g Grated Emmental
- 3 Eggs
- Margarnine for greasing
Also
- 30 g Grated Emmental
- 20 gr Butter flakes
- Put the water in a saucepan and add the macaroni (I’ll break it through once) into the boiling water and cook for 13 minutes.
For the bechamel sauce
- Peel and dice the onion, also dice the ham. Heat the butter in a saucepan and sweat the onion and ham cubes lightly. Stir in the flour and sweat it through, stir in the meat stock and milk. Season with salt, pepper and nutmeg. Let simmer for 5 minutes.
The mushrooms
- Rinse the mushrooms on a colander with cold water and drain. Chop coarsely. Put the butter in a saucepan and add the mushrooms; Steam for 10 minutes
Now it goes on easily
- Pour macaroni onto a sieve, rinse with cold water and drain well. Put the macaroni, mushrooms, bechamel sauce, and cheese in a large bowl. Whisk eggs and add. Mix the whole thing well. Grease the baking dish well and add the macaroni mixture.
Also
- Spread the grated cheese and the flakes of butter. Bake in the preheated oven at 220 degrees convection for 20 minutes on the middle rack
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