macaroni and cheese with mushroom

Serves: 4

Ingredients:
¼ cup (50g) margarine
one medium sized onion (diced)
1 cup mushrooms (sliced)
2 teaspoons garlic paste
½ teaspoon black pepper
a pinch of thyme
1 teaspoon salt
¼ cup (50g) flour
2 cups (500-600ml) milk
300g pasta (cooked according to packet instructions)
topping
2 teaspoons grated parmesan/mature cheddar
2 tablespoons crushed wholewheat flakes
2 tablespoons chopped chives

Method:
melt margarine and sauté with onion.
mix in the mushrooms, garlic and seasoning
simmer until the mushrooms are tender and most of the liquid has evaporated.
mix in the flour well to combine.
add the milk and whisk well to incorporate, bring mixture to a boil then reduce heat to simmer until the sauce has thickened.
using a greased lasagna dish, pour sauce over the pasta.
topping: lightly dust with grated parmesan or grated mature cheddar, 2 tablespoons crushed wholewheat flakes.
bake at 180°c for 8 minutes until bubbling and golden.
garnish with chives. optional:  5ml crushed chili flakes may be added with the mushrooms for a more intense flavoured dish.