Cheese noodles

Ingredients for 6 servings:

• 700g penne
• 750 ml milk
• 2 tbsp flour
• 2 tbsp margarine
• 1 can of tomatoes, peeled (800 g)
• 500 g cheese, grated (Gouda)
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my daughter Annika’s favorite recipe

This quantity is enough for two lunches for two adults and one child. Cook the penne in salted water until al dente. Preheat the oven (top and bottom heat) to 200°C, grease a baking dish with margarine. Make a roux from the flour and margarine and gradually add the milk. Simmer for 10 minutes; use enough milk to make a sauce that isn’t too thick. Melt two good handfuls of Gouda cheese in the sauce, adding more milk if necessary. Season generously with salt, nutmeg, and pepper. Drain the penne and transfer to the baking dish. Pour over the cheese sauce and stir lightly. Spread the canned tomatoes on top of the pasta and drizzle some of the tomato juice from the can over the tomatoes. Cover with the remaining cheese and bake in the oven for 35–40 minutes until golden brown. This is the basic cheese pasta recipe—the classic. I usually add a small piece of Gorgonzola to the cheese sauce (it freezes well and can be used in small portions), and use six small casserole dishes, since we like different amounts of tomatoes and eat different amounts. This also allows you to bake the cheese pasta fresh the next day. You can also use four different leftover cheeses for the cheese sauce and then serve the pasta in the sauce without baking: the “quattro formaggi” recipe. For four people, you’ll need about 500 g of penne and about 600 ml of milk. The remaining amounts are estimates anyway, since I always make the recipe on the fly.