Mantarlı Kıbrıs Fırın Makarnası (Cypriot Hellim (Halloumi) Pasta Bake with Mushrooms)

Mantarlı Kıbrıs Fırın Makarnası (Cypriot Hellim (Halloumi) Pasta Bake with Mushrooms), because, why should meat eaters have all the fun? One of my top 3 favourite Cypriot dishes (and comfort foods), which my husband now says he prefers like this, with mushrooms, instead of with with meat! 

INGREDIENTS

2 tbsp sunflower oil 

750g chestnut / closed cup mushrooms, finely chopped in the food processor 

2 onions, finely chopped

3 garlic cloves, finely chopped

3 level tbsp parsley, finely chopped

1/4 tsp ground cinnamon 

3/4 tsp salt

1 level tsp black pepper

CHEESE SAUCE

3 pints semi skimmed milk

170g plain flour

3 whisked eggs

2 level tbsp dried mint

225g grated hellim (halloumi)

1/4 tsp black pepper

400g Mezzani ‘A’ / Bucatini Pasta 

METHOD 

Preheat oven 180c (fan). 

Heat (medium) sunflower oil in a pan, add onions, soften for 8-10 mins, turn up heat, add mushrooms, soften for 3-4 mins, add parsley, garlic, cinnamon, salt and black pepper and cook on high heat for another 10 mins or so until all liquid in pan has evaporated. 

Put large pan of salted water on high heat, bring to boil, cook pasta for 10-12 mins.

While pasta is cooking, grate hellim (halloumi cheese), stir in dried mint, and put to one side. In a separate large-ish saucepan add milk, flour, eggs, and black pepper. Put on medium heat, whisk constantly until sauce starts to bubble and thicken. Don't boil as sauce could split. Take off heat, stir in 2/3 grated hellim mixture. 

Add cooked pasta to a deep baking dish (mine is 25x35cm), stir in rest of grated hellim, 1/3 of the mushrooms, 1/3 of the cheese sauce. 

Layer on remaining mushrooms and top off with rest of cheese sauce. 

Cook on bottom shelf for around 40-50 mins until top is browned.