500g mixed fusilli or macaroni
200g each, portabellini, button and
brown mushrooms, quartered salt and
250g diced bacon
45ml (3 tps) oil
2 onions, peeled, halved and thinly sliced
40g (¼ cup) cake wheat flour
500ml (2 cups) milk
80ml (1/3 cup) cream
75g (¾ cup) each, grated cheddar,
mozzarella and Parmesan cheese
Preheat oven to 180°C.Cook pasta until
just al dente, drain and set aside.
Melt half the butter in a large frying pan, sauté
all the mushrooms until deep golden
brown, 20 to 25 minutes.
Remove from pan and set aside.
Add bacon to pan and fry until soft but
not yet crisp.
Set aside. Add a bit of oil to pan and fry onions, stirring occasionally,
until golden brown, about 15 minutes.
For the white sauce; melt the remaining butter in a large pot over medium heat.
Sprinkle in the flour, whisking to combine.
Let the roux cook for a minute or so, whisking constantly.
Pour in milk, whisking constantly.
Cook white sauce until thick and bubbly, 3 to 5
Add cream, salt and pepper to taste.
Add the cheeses. Stir until the cheese
Add the cooked pasta and stir to coat.
Add a little milk or hot water if needed
Butter a large oven proofbaking dish.
Layer half the onions, half the pasta,
half the mushrooms, half the cheese
sauce and half the bacon.
Repeat the layers, ending with the
Sprinkle with a bit of grated cheese.
Bake until bubbly and hot, 20 to 25 minutes.