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Fill a large pan with water and bring to a boil. Cook the pasta and drain it as soon as it’s al dente. If necessary, mix a little olive oil into the pasta to prevent it from sticking together.
Peel and finely chop the onion and garlic cloves. Clean the mushrooms with a mushroom brush or a paper towel. Cut the mushrooms into thin slices. Cut the pineapple slices into smaller cubes.
Melt 40 grams of butter in a small pan and then add 40 grams of flour in one go. Stir well into a roux with the help of a wooden spoon and cook gently to remove the flour flavour. Gradually pour in 500 ml of milk.
Use a whisk to create a smooth sauce, this will be difficult with the wooden spoon. Let the sauce simmer gently and you will notice that it will thicken on its own. Season the sauce with salt, pepper and half a tablespoon of ground paprika.
Preheat the oven to a temperature of 200 degrees Celsius or 390 degrees Fahrenheit.
Heat some butter in a skillet and sauté the onion and garlic. After 2 minutes, add about 250 grams of smoked bacon, cook until done. Then add the sliced mushrooms.
Stir well and cook for a few minutes. Or until the mushrooms have shrunk in size and browned nicely. Add the cooked pasta and pineapple cubes, stir and cook for a few minutes more.
Turn off the heat and divide the pasta in the oven dish and pour the sauce over the pasta. Cover the pasta with about 200 - 250 grams of grated cheese of your choice.
Bake the casserole for about 30 minutes in the preheated oven until beautifully golden brown. Serve immediately, garnish with chopped spring onions if desired. Enjoy!