NZ Woman's Weekly

Mushroom and kransky macaroni bake

Mushroom and kransky macaroni bake
  • Meal Type

    Pasta
  • Servings

    4
  • Courses

    Dinner

Adding smokey sausage and mushrooms to this old-fashioned recipe takes it to the next level.

Make it in a family-sized dish or fun individual serves. Add a few fresh greens on the side.

  • 250g dried macaroni pasta
  • 50g butter
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 150g mushrooms, sliced
  • 2 kransky sausages, sliced
  • ¼ cup plain flour
  • 2 cups hot milk
  • ½ cup tasty cheese, grated extra for the top if desired

1 Preheat the oven to 180ºC. Cook the macaroni according to packet directions until al dente, then drain.

2 Meanwhile, heat the butter in a large saucepan and saute the onion, garlic, mushrooms and kransky for 4-5 minutes until just coloured.

3 Sprinkle over the flour and stir in well. Cook for a further 2 minutes, stirring. Gradually add the hot milk and stir until the mixture is smooth.

4 Simmer for 5 minutes, then add the cheese and season to taste. Spoon into your chosen dish and sprinkle with extra cheese. Bake for 8-10 minutes or until golden. Serve with a green salad.

*You can also use up last night’s leftover sausages or chorizo if you prefer. For little ones, add a cup of vegetables or peas to make this a one-pot meal.


About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

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