Special Diet

  • 250 g (8 oz) dried macaroni
  • 125 g (4 oz) mushrooms, sliced
  • 1 garlic clove, crushed
  • 150 ml (¼ pint) single cream
  • 150 ml (¼ pint) milk
  • pinch of freshly grated nutmeg
  • 175 g (6 oz) hard cheese, such as Cheddar or Gruyère, grated
  • 4 tablespoons chopped basil
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat a small, dry frying pan over a medium heat, add the mushrooms and cook, stirring, for 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cream, milk and nutmeg and bring just to boiling point.

Stir in 125 g (4 oz) of the cheese and all the basil, remove from the heat and stir until the cheese has melted. Season with salt and pepper.

Drain the pasta and tip into a large bowl. Add the sauce and stir well to combine.

Spoon into individual gratin dishes, top with the remaining cheese and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10 minutes until golden brown. Serve immediately.

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