John Myers
Contents
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Ingredients
- 300 g Pasta (general) macaroni
- 400 g Tomatoes in a tetrapack
- 50 g Onion
- 250 g Boiled ham
- 20 gr Margarine
- 0,5 bunch Parsley
- Salt and pepper
- Margarine for greasing
- 60 g Grated Emmental
- 3 Eggs
- 125 ml Cream
- 125 ml Milk
- 20 g Breadcrumbs
- 40 g Grated Emmental
- 20 gr Butter
Instructions
- Bring the water to the boil with salt and cook the macaroni for 20 minutes.
- Peel and dice the onion, also cut the ham into cubes. Heat the margarine in a pan, fry the onion until translucent, add the ham and tomatoes and let simmer for 10 minutes on a low heat. Add the chopped parsley, season with salt and pepper.
- Drain the macaroni on a sieve and rinse with cold water. Drain well.
- Put macaroni, tomato mixture and grated cheese in layers in a greased ovenproof dish. The last layer is macaroni. Whisk eggs with cream and milk and pour over the macaroni. Sprinkle with breadcrumbs, spread flakes of butter on top and bake in the preheated oven on the middle shelf for 30 minutes at 220 degrees.
