400 g macaroni
2 Cloves garlic, finely diced
250 g lite cream cheese
1/2 Cup cream
125 g Camembert, white part removed.
100 g Edam, grated (plus extra for sprinkling)
400 g mushrooms (I used white button, Portobello, and shiitake)
1 tsp (or thereabouts) dried chilli flakes
Ground black pepper, to taste
1/2 Cup breadcrumbs
1. Cook the macaroni, according to the package instructions.
2. Dice the mushrooms. Whip the cream cheese until light, add chilli flakes and ground black pepper.
3. Heat a small amount of vegetable or olive oil in a large saucepan, add the mushrooms and garlic and fry for a couple of minutes. Add the cream cheese, cream, camembert, and edam. Cook over a medium heat until the cheese has melted.
4. Stir through the macaroni and coat well. Pour into a casserole/oven proof dish. Coat with breadcrumbs and edam cheese and bake until golden (about 15 minutes).