Ingredients
Smoky Mushrooms
200g button mushroom, peeled and thinly sliced
1 small brown onion, chopped
1 clove garlic, crushed and finely sliced
1 tsp salt
1 tbsp smoked paprika

Macaroni
300g macaroni (elbow) pasta

Topping
40 g panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt
½ tsp smoked paprika
½ tsp oregano

Sauce
4 tbsp (60g) unsalted butter
50 g flour , plain / all purpose
750 ml full fat milk
220 g freshly shredded cheddar cheese
100 g freshly shredded mozzarella cheese
3/4 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
5 drops liquid smoke (optional)

Instructions
Cook the Pasta:
1. Bring a large pot of salted water to a boil. 
2. Add the macaroni and cook for a minute less than package instructions. 
3. Drain and return to the pot, then toss with a small amount of olive oil so the pasta doesn’t stick.

Sauté the Mushrooms: 
4. Heat oil in a frying pan.
5. Sauté onions until softened, then add mushrooms, garlic, salt and smoked paprika. Cook until mushrooms are tender and golden brown.

Make the Cheese Sauce:
6. Preheat oven to 180°C/350°F.
7. In a saucepan or ovenproof skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
8. Gradually add milk, whisking constantly to avoid lumps.
9. Season with salt, onion powder, garlic powder and liquid smoke (optional). Cook for 5-8 minutes, stirring regularly, until thickened. 
10. Remove from heat and stir in cheese.

Assemble & Bake:
11. Combine pasta, cheese sauce, and mushrooms in the pasta pot, then transfer to a baking dish or skillet. 

12. Sprinkle with panko breadcrumb topping (breadcrumbs, melted butter, salt, smoked paprika, oregano).
13. Bake for around 25 minutes, or until golden brown.

Enjoy!