Macaroni and Cheese Casserole

Ingredients for 1 servings:

• 500 g macaroni, short
• Salt
• 200 g Cheddar cheese
• 1 egg yolk
• butter
• 100g bacon
• 60 g breadcrumbs
• 50 g butter
• 3 tbsp flour
• 300 ml instant meat broth
• 400 ml milk
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Mac and Cheese Casserole

Cook the pasta in salted water according to the package instructions, drain, and set aside. Preheat the oven to 180°C (350°F) or 160°C (fan oven). Coarsely grate the cheddar cheese. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and sauté. While stirring, add the stock and milk and heat. Simmer the sauce for 5 minutes. Season with salt, pepper, and nutmeg. Mix the egg yolk with 3-4 tablespoons of the sauce. Stir the mixture into the sauce. Stir in the cheese until melted. Do not allow the sauce to boil. Butter a large casserole dish or 6 small dishes. Add the pasta. Pour the sauce over the pasta. Bake the casserole on the bottom rack of the oven for about 20 minutes. Place the bacon in a large, cold frying pan, heat, and fry until crispy. Drain on kitchen paper. Lightly toast the breadcrumbs in the cooking fat. Crumble the bacon and fold it into the breadcrumbs. Spread the mixture over the casserole and bake for 10 minutes. Serve hot. 660 kcal per serving.