Pasta with Mushrooms and Eggs

Creamy pasta with mushroom and boiled eggs


Small elbow macaroni – 400 gm

Onion, sliced – 1 No.

Oil – 1 tbsp

For the sauce

Butter  – 45 gm

All purpose flour – 2 tbsp

Milk – 1 1/2 cups

Chilli powder – a pinch

Cheddar cheese, grated – 4 tbsp

Button mushrooms – 200-250 gm

Hard boiled eggs – 4 Nos.

Breadcrumbs, soft – 3/4 cup

Melted butter – 60 gm

To prepare pasta

Bring a large pan of water and the oil to the boil. Add macaroni and onion and cook until tender. Drain, rinse under water, and drain again.

To prepare sauce

Melt butter in a pan. Add flour and stir for 1-2 mins. Add milk and cook, stirring, until boiling. Stir in chilli powder and cheese, and cook for 2 mins in low flame.

Fry the mushrooms in a little butter until softened.

Mix drained macaroni into the sauce along with the mushrooms.

To assemble

Grease an ovenproof dish. Spoon half the macaroni and onion into the dish. Halve the eggs lengthways and arrange over the top, cut-side down. Cover with the remaining macaroni. Toss breadcrumbs in melted butter until coated. Sprinkle over macaroni. Bake at 190 degrees C until the breadcrumbs give a pale golden color.

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