Joe’s Creamy Ham and Mushroom Pasta Bake

Joe’s Creamy Ham and Mushroom Pasta Bake


500g Pasta or your own favourite shape, wholemeal, plain or flavoured

60g Connacht Gold Creamery butter, plus a little extra

300g Mushrooms, sliced

150g Chopped washed leeks

Bunch spring onions, finely sliced

60g Plain flour

100 ml Vegetable stock

500ml Connacht Gold Fresh or Low Fat milk

2 tsp Mustard

Salt/ Pepper

150g thickly cut ham or leftover cooked bacon, chopped

150g Irish cheddar cheese, sliced or grated



  1. Cook the pasta according to pack instructions, then drain. Heat oven to 200 oC/fan 180C/gas 6, then melt a little Connacht Gold Creamery Butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.


  1. Melt the remaining butter in the pan, then add most of the spring onions, leeks and soften for 1 min. Stir in the flour for another min, then gradually stir in the vegetable stock followed by the milk until you have a lump-free sauce, then stir in the mustard. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste with salt and pepper.


  1. Tip the pasta and mushrooms into the sauce and mix well, then tip into a large ovenproof dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

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