Cheese noodles

Ingredients for 8 servings:

• 500 g spaghetti
• 1 ½ liters of milk
• 500 ml cream
• 250 g butter
• 150 g flour
• 300 g soft cheese (Saint Albray), cut into pieces
• 200 g Taleggio, cut into pieces
• 150 g blue cheese (Bavaria Blue), cut into pieces
• 200 g raclette cheese, cut into pieces
• 400 g Gruyère, cut into pieces

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

the recipe is actually for our cheese noodle bami and is enough for 25 portions

Cook the pasta in boiling salted water according to the package instructions until al dente. Meanwhile, melt the butter in a large saucepan. Gradually stir the flour into the melted butter, stirring continuously, and reduce the heat. Then, immediately add the milk and cream, a little at a time, while continuing to stir vigorously (Caution: Risk of lumps forming if you stir too slowly or add the milk and cream too slowly or too quickly). When the mixture is nice and creamy, add the cheese a little at a time, stirring continuously until everything is well melted. Drain the pasta, add it to the sauce, and mix well. It is now ready to eat. If you adapt it for the Bamis, these ingredients are sufficient for 25 servings. You will need dessert rings with a diameter of 100 mm x a height of 24 mm. Allow the pasta mixture to cool. Line the dessert rings on a board with cling film and fill them with the mixture. Cover with the excess film and freeze in the freezer. To prepare the bami, prepare two bowls – one with beaten egg (season as desired) and one with breadcrumbs. Now, remove the frozen cheese pasta slices from the freezer, coat each slice twice in the egg, then in the breadcrumbs. Then place them in batches in a preheated deep fryer at 160°C for about 15 minutes, then remove. Heat the deep fryer to 190°C and then place the bami in batches in the oil bath for another 3-4 minutes.