Macaroni casserole with tomato crust

Ingredients for 4 servings:

• 400 g pasta (short macaroni)
• salt water
• Salt and pepper, white
• 200 g cherry tomatoes
• 1 bunch of spring onions
• 4 tbsp butter or margarine
• 2 tbsp flour
• 200 ml water
• 300 ml milk
• 1 tsp vegetable broth
• 50 g Parmesan
• 4 tbsp breadcrumbs
• nutmeg
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

super delicious

Cook the pasta in salted water as usual and drain. Wash and halve the tomatoes. Slice the spring onions into rings. Heat 2 tablespoons of fat in a small saucepan. Stir in the flour and sauté for 1-2 minutes. Add 200 ml water and the milk and bring to a boil while stirring. Stir in the stock and let the sauce simmer for 5 minutes. Meanwhile, grate the Parmesan cheese. Stir 2/3 of it into the sauce and season with salt, pepper, and nutmeg. Fry 2 tablespoons of fat and the breadcrumbs until golden brown. Mix the pasta and spring onions and spread in a greased baking dish. Pour the cheese sauce over the pasta. Top the casserole with cherry tomatoes and sprinkle with the breadcrumbs and the remaining Parmesan cheese. Bake in a preheated oven at 175°C (fan oven) for about 15 minutes.