Macaroni rolls

Ingredients for 4 servings:

• 240 g macaroni
• salt water
• 12 slices of cooked ham
• 12 slices of Gouda
• Fat for the casserole dish
• 80 g butter
• 40 g flour
• 500 ml milk
• 300 ml water
• 60 g Gouda, grated
• 65 g blue cheese, mild
• nutmeg
• Paprika powder
• salt and pepper
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

also great as a starter

Break the macaroni in half and cook in salted water as usual. Then pour into a sieve and let drain. Top each slice of cooked ham with a slice of Gouda. Now place 12 macaroni on the cheese in the center and roll up into rolls. Secure with a wooden toothpick. Place the rolls close together in a greased baking dish. For the cheese sauce, heat the milk and water. Melt the butter; when it starts to foam, add the flour. Do not let it brown. When everything bubbles, slowly stir in the warm milk and water with a whisk. Now add the Gouda and the finely chopped blue cheese and let it melt, stirring frequently. Season to taste. Let cool slightly, then whisk in the egg. Pour the sauce over the macaroni rolls. Bake at approximately 200°C (top/bottom heat) for approximately 20 minutes. I found the quantities a bit difficult to calculate. My husband eats three rolls, but two are perfectly sufficient for me. If you’re just making them as an appetizer, one roll per person is sufficient. I actually count the macaroni before cooking, allowing six macaroni per roll (they’ll still be divided later), and only cut them after cooking. You can also do it the other way around. If you want to make a larger batch, you can also do it in the oven’s drip pan.