MUSHROOM AND BACON MACARONI PIE

Ingredients

1 pack of macaroni shells

2 cups dried mushrooms

4 – 5 strips of bacon, chopped

1 onion, chopped

4 cups grated cheddar cheese

2 – 3 tbsp flour

½ tsp cayenne powder

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

2 cups milk

¾ cup grated parmesan cheese

Directions

1. Cook the macaroni shells in boiling water. Drain and set aside.
2. Pour enough boiling water over the mushrooms and leave to rehydrate, about 15 minutes. Strain and slice.
3. Cook the bacon in a saucepan over medium high heat, just until crisp and the bacon fat has rendered. You may need to add a little oil to the bacon fat.
4. Add the onions and mushrooms to the bacon fat and let cook for a few minutes. Add the flour and stir in to the fat. This will form a paste called a roux. Add the milk and continue stirring until the mixture begins to thicken.
   
5. Add the cayenne, garlic powder, salt and black pepper and mix. Add the grated cheddar and stir until everything is incorporated. Taste and adjust seasoning if necessary.
6. Add the cheese sauce to the macaroni and mix well.
7. Preheat oven to 375 degrees F.
8. Pour into a lightly greased baking dish and sprinkle the top with the grated parmesan cheese.
9. Bake in the preheated oven for 30 minutes or until the top is golden brown. Let rest for 5 minutes before cutting.