Method
Adjust the oven shelf to the middle position. Preheat the oven to 180°C.
Boil the pasta for 7 minutes and drain. Season with Pasta Spice and stir through the olive oil. Mix the White Sauce
Powder with the cold water to make a smooth slurry.
Bring the milk and butter to a fast boil, either on the stove or in the microwave on 100% power. (If microwaving
use a 1 litre measuring jug to allow for foaming). Immediately mix the white sauce slurry into the boiling milk mixture while stirring briskly with a wire whisk to achieve a smooth consist ency. Cook for a further 1 minute if not
thick enough and give a final stir before use. Add the Chilli & Garlic Seasoning and 2/3 of the cheese to the sauce.
Dish the Pasta Sauce into a medium/large 30 cm x 21 cm ovenproof dish and level it out. Sauté the onion, preseasoned with Green Onion Seasoning, until brown in a mixture of the butter and oil. Add mushrooms and stir-fry
until just beginning to wilt. Spoon the cooked mushrooms and onion over the Pasta Sauce in the dish.
Spoon the macaroni over the mushrooms. Pour the white sauce over to coat. Sprinkle remaining cheese over the
top.
Bake for 25-30 minutes until nicely browned. Serve with a large tossed salad.
Ina's Tip
Double the recipe for a crowd. In that case it is quicker to make the sauce on the stove rather than in the microwave.