Ingredients

25g dried mushrooms (mixed dried mushrooms or porcini are good)

75g butter

200g chestnut mushrooms, sliced

50g plain flour

500ml whole milk

1 tsp English mustard powder or English mustard

350g macaroni or other short pasta

Grating of nutmeg

150g extra mature cheddar, grated

50g parmesan or vegetarian alternative, grated

25g panko breadcrumbs (optional)

Instructions

Step 1: Tip the dried mushrooms into a heatproof bowl and pour over hot water from the kettle until just covered. Set aside to soak until cool.

Step 2: Heat about a third of the butter in a frying pan until sizzling, then add the chestnut mushrooms. Season and fry over high heat for 4-5 minutes until soft and cooked through. Set aside.

Step 3: When the dried mushrooms are cool, drain them over a bowl to catch the soaking juices, pressing to squeeze out all the liquid. Roughly chop the mushrooms and reserve the liquid.

Step 4: Heat all but about ½ tsp of the remaining butter in a large saucepan until sizzling. Add the rehydrated mushrooms and fry for 2-3 minutes until well browned.

Step 5: Sprinkle over the flour and stir to form a sandy paste. Cook for 2 minutes, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment behind.

Step 6: Simmer until thickened, then gradually whisk in the milk until smooth. Stir in the mustard, season with nutmeg, salt, and pepper. Keep the sauce warm over low-medium heat.

Step 7: Meanwhile, cook the macaroni in boiling water for 2 minutes less than the packet instructions. Drain well and return to the saucepan.

Step 8: Pour the mushroom sauce over the pasta, add the fried chestnut mushrooms, all the cheddar, and half the parmesan. Stir vigorously until fully combined.

Step 9: Butter a casserole dish with the remaining butter and transfer the macaroni mixture into it. Top with the remaining parmesan and sprinkle with breadcrumbs if using.

Step 10: Bake in a preheated oven at 200°C (180°C fan) or gas mark 6 for 20-25 minutes until golden and bubbling. Let it stand for a few minutes before serving.

Tips & Variations

Use a mix of dried mushrooms like porcini and shiitake for a richer flavor.

For extra creaminess, stir in a splash of double cream before baking.

Substitute panko breadcrumbs with crushed toasted nuts for a crunchy topping.

Add a handful of fresh herbs such as thyme or parsley to brighten the dish.

FAQs

Can I use other types of pasta instead of macaroni?

Yes, short pasta shapes like penne, fusilli, or rigatoni work well and hold the sauce nicely.

How do I rehydrate dried mushrooms?

Simply soak them in hot water until soft and cool, then drain and chop. Be sure to save the soaking liquid to add extra mushroom flavor to your sauce.