Storage: Refrigerator 3-4 days, freezer (6 months)
Serves: 8
1 tablespoon oil
2 teaspoons minced garlic
1 brown onion, finely diced
200g diced bacon
1 pint pressure canned mushrooms (or 8-10 fresh mushrooms, sliced)
2 tablespoons butter
2 tablespoons plain flour
1 1/2 cups evaporated milk (or normal milk)
1 1/2 cups milk
2 tablespoons dehydrated mushroom powder (or 2 x sachets mushroom soup)
2 tablespoons chicken stock powder
1/2 cup grated cheese (plus extra to serve)
500g pasta (any type, dried or homemade)
  1. In a large frying pan, heat the oil, garlic and onion. Cook until onion is softened.
  2. Add bacon, cook for a minute, then add the mushrooms and cook for another 5 minutes until mushrooms are hot. Remove to a plate or bowl.
  3. Melt butter in pan, add flour and stir to form a paste. Add a little milk and whisk well until smooth. Continue whisking until it thickens, then add more milk, whisking until thickened again. Repeat this step until you have added all of the milk and sauce is thick. Bring to the boil.
  4. Whisk in mushroom powder and stock powder. Add the mushroom/bacon mixture back into the pan with the grated cheese. Mix well and set aside while you cook the pasta. 
  5. Cook pasta: bring a large saucepan of water (add a little salt) to the boil. Once boiling, add pasta and cook until tender. 
  6. Drain pasta, return to pot and add some of the sauce. Mix well and serve in bowls with a sprinkle of grated cheese on top. Perfect as a side with pan-fried chicken/steak and steamed vegetables too! Tastes even better the next day!  

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