Cook the macaroni in boiling salted water for about 10 minutes.
Heat butter, add flour and sweat, add whole milk and stir to sauce. Stir in grated Emmental cheese and season with salt, pepper, nutmeg and a few squeezes of lemon juice.
Fry small cubes of well-marbled bacon in a frying pan. Sauté mushrooms or other mushrooms cut into leaves in the frying pan.
Drain the pasta and mix with the mushrooms. Add the cheese sauce and mix well. Sprinkle with freshly grated Parmesan cheese.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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