Hunter's Macaroni Cake

Ingredients for 1 servings:

• 250 g macaroni, short
• Salt
• 100g Gouda
• 50 g butter
• 50 g flour
• 1 tsp vegetable broth, instant
• 200 g cream cheese spread
• pepper
• nutmeg
• 400 g pork schnitzel
• 3 spring onions
• 250 g mushrooms
• 1 bunch of parsley
• 2 tbsp oil
• Fat for the mold
• 300 g breakfast bacon
• 4 eggs
• aluminum foil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

The crispy bacon coating envelops a creamy center of pasta, schnitzel strips, and mushrooms. For a 26 cm springform pan.

Cook the pasta in plenty of boiling salted water according to the package instructions, drain well, and let it wilt. For the sauce: Grate the Gouda. Melt the butter in a saucepan. Sprinkle the flour over it and sauté until lightly browned. Add 1/2 liter of water while stirring, then stir in the broth. Melt the Gouda and the processed cheese in the sauce. Season the sauce with salt, pepper, and nutmeg. For the mushroom filling: Wash the meat, pat dry, and cut into small cubes. Trim and wash the spring onions and mushrooms. Slice the spring onions and the mushrooms. Wash and chop the parsley. Heat the oil in a pan. Brown the meat until briskly browned. Briefly fry the mushrooms. Add the spring onions and parsley. Season the mixture with salt and pepper. Line the bottom edge of a 26 cm springform pan with foil to prevent the sauce from leaking out. Grease the pan. Place the bacon in the dish, overlapping halfway along the edges. Whisk the eggs and stir in about 1/4 of the sauce, then stir everything into the remaining sauce. Fold in the pasta and mushroom mixture and spread everything evenly in the dish. Cover the filling with the bacon, overlapping the edges. Bake the macaroni pie in a preheated oven (electric oven: 200°C / fan: 175°C / gas: see manufacturer’s instructions) for about 1 hour.