Mushroom Mac And Cheese

Ingredients

• 8-10 button mushrooms, thickly sliced
• 4-5 Indian portobello mushrooms, thickly sliced
• 5-6 white shimeji mushrooms
• 2 cups boiled macaroni pasta
• ½ cup grated mixed cheese + for sprinkling
• 2 cheese slices
• ½ tablespoon oil
• 1 teaspoon + 1 tablespoon finely chopped garlic
• Salt to taste
• 2 tablespoons butter
• 2 tablespoons refined flour (maida)
• ½ teaspoon red chilli flakes
• 3 cups milk
• ½ teaspoon dried mixed herbs
• Fresh parsley sprig for garnish

Method

1. Preheat oven to 180° C. 
2. Heat oil in a non-stick shallow pan, add 1 teaspoon garlic and sauté till golden brown.
3. Add button mushrooms, portobello mushrooms and shimeji mushrooms, mix well and saute on high heat for 4-5 minutes. Add salt and mix well. Take the pan off the heat.
4. Heat butter in another non-stick pan, add remaining garlic, mix and saute till golden brown. 
5. Add refined flour, mix well and saute for 1-2 minutes. 
6. Add red chilli flakes and mix. Add 2½ cups milk, mix well and cook for 4-5 minutes. 
7. Add macaroni and mix well. Add dried mixed herbs, salt, mixed cheese and cheese slices and mix till well combined. Cook for 1-2 minutes.
8. Add the mushroom mixture and mix well. Add the remaining milk and mix. Cook for 1-2 minutes.
9. Transfer the mixture into a small cast iron pan. Sprinkle the mixed cheese and place it in the preheated oven for 5-6 minutes or till the cheese melts. 
10. Remove the pan out of the oven and serve hot garnished with parsley sprig.