Mushroom Cheese Casserole

We had a great day in the "Palm Canyon". These are my favourite photos of the day.

From high above there is such a gorgeous vista over the La Posa Plains. I could sit there for ever and just enjoy the grand lookout.

 Lots of cacti cover the desert floor below the canyon.

Just before dinner there were big clouds, laced with red gold, billowing in the sky, coloured by the rays of the setting sun.

Hubby fell in love with a macaroni casserole recently and he asked if I could make one today. I had a recipe in my note book, but couldn't remember where I had it from and, of course I didn't have all the ingredients.
But, we managed and it tasted very well.

Mushroom and cheese macaroni    Serve 4

Ingredients:
     
220 g macaroni,
170 g frozen peas, (I used a small can of corn kernel)
2 tblsp sunflower oil,
cheddar cheese,
whole-wheat bread, (I used breading crumbs)
1 red pepper, chopped, (was used up yesterday, tool a tomato instead)
220 g mushrooms, quartered, (used a small can of mushrooms)
1/4 cup flour,
2 1/3 cups milk,
1 tblsp Dijon mustard,
50g blue cheese, chopped, (a piece of camembert had to do the trick)
pepper,
30 g cheddar cheese, grated,
2/3 cup fresh whole-wheat breadcrumbs

Preheat oven to 425 F (220C), cook pasta for 10- 12 minutes
and add peas for the final 2 minutes. Drain all well.
Cook red pepper in pan 1-2 min, add mushrooms for 2-3 min,
Stir in flour, then gradually milk and bring to boil.
Add mustard and blue cheese until cheese has melted.
Add pasta and peas and mix thoroughly. Pour all in
ovenproof dish. Mix Cheddar with breadcrumbs and
sprinkle over pasta. Bake for 10-15 min.