Macaroni Bacon and Mushroom Casserole
Indulge in the ultimate comfort food with this creamy, savory Macaroni Bacon and Mushroom Casserole! Featuring tender macaroni pasta coated in a rich, velvety cheese sauce, this dish is elevated with crispy bacon, sautéed mushrooms, and a hint of garlic for an irresistible depth of flavor. Topped with golden breadcrumbs and Parmesan cheese, every bite delivers the perfect balance of crunch and creaminess. With just 20 minutes of prep time, this easy-to-make casserole is an ideal crowd-pleaser for family dinners, potlucks, or cozy gatherings. Serve it fresh out of the oven, optionally garnished with a sprinkle of fresh parsley, and watch this hearty baked pasta dish become an instant favorite. Perfect for those craving a comforting, cheesy casserole packed with irresistible bacon and mushroom goodness!
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Recipe Information
Ingredients
- 300 grams macaroni pasta
- 200 grams bacon slices, chopped
- 250 grams mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain.
In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens, about 5-7 minutes.
Stir in the shredded cheddar cheese and half of the grated Parmesan cheese. Season the sauce with salt and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, bacon, mushrooms, and cheese sauce. Mix until everything is well-coated.
Transfer the mixture to the prepared casserole dish. Sprinkle the top with breadcrumbs and the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Optionally, garnish with fresh parsley before serving.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 536 mg | 41% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
