John Myers
Baked Cheese Macaroni
The perfect baked cheese macaroni recipe with a picture and simple step-by-step instructions.
Crust:
- 40 g Butter
- 20 g Flour
- Salt, pepper, nutmeg
- 300 ml Milk
- 150 g Cheddar cheese
- 25 g Parmesan
- 50 g Creme fraiche Cheese
- 50 g Green peas frozen
- 50 g Red peppers
- 50 g Parmesan
- 50 g Breadcrumbs
- The weight of 400 g noodles refers to pasta that is already firm to the bite. Finely grate both types of cheese. With the Parmesan, grate the 50 g for the crust at the same time. Wash the peppers, first cut into narrow strips, then into small cubes. Thaw frozen peas only slightly.
- For the sauce, melt the butter in a saucepan and stir in the flour. When everything has joined together, add the milk while stirring vigorously. Simmer for about 2 minutes, stirring continuously over a mild heat, season with salt, pepper and a pinch of nutmeg, stir in the crème fraîche and then fold in the peas and paprika. Turn off the stove, stir in the cheddar and 25 g Parmesan. Leave the pot on the warm stove, add the cooked noodles and mix everything together vigorously.
- Fill a baking dish approx. 16 x 25 cm with it. For the crust, mix the breadcrumbs and the 50 g grated Parmesan and spread on the surface.
- Preheat the oven to 220 ° top / bottom heat. Put the tin in the oven for 20-25 minutes and bake it. If this noodles are to be served with the spare ribs (see link: Spare ribs “spicy”, glazed with BBQ sauce), then the baking dish can be used during the final preparation in the oven at the required 240 ° for 20 minutes into it. The surface should be golden brown.
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