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Macaroni Cheese Pie with Walnuts

May 18, 2016

Bish Bash Bosh

A quick and easy recipe with a crunchy unexpected twist.  My macaroni cheese pie is perfect for a weekday meal and is much more delicious than a sloppy macaroni microwave thing.  Trying to make macaroni sophisticated is a very hard task but as Greg said on Masterchef “sophistication is not just featured in the look but in the flavours”.  So here is a quick but interesting take on macaroni cheese.

This recipe was adapted from Helen Atiken’s The Really Useful Ultimate Student Vegetarian Cookbook (Murdoch Books Pty Ltd, 2000).



250g macaroni pasta, 30g mushrooms sliced, 50g salted butter, 50g flour, 60ml skimmed, 150g cheddar cheese grated, milk, 2 tbsps tomato ketchup, black pepper, 20g chopped walnuts.


  1. Cook the macaroni pasta in boiling water.
  2. 5 minutes before the pasta has cooked add the mushrooms.
  3. Drain the pasta and mushrooms then set aside.
  4. In a small pan melt the butter.
  5. Mix n the flour thoroughly then slowly pour and mix in the milk to make a sauce.
  6. Season with a little pepper.
  7. Add half of the cheese and stir quickly to make a thick cheese sauce.
  8. In a large bowl mix in the cheese sauce with the ketchup.
  9. Fold in the walnuts.
  10. Pour the macaroni into an oven dish.
  11. Sprinkle the remaining cheese over the top.
  12. Bake for 25 minutes at 180 degrees C.

From → Main Meals

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