John Myers
Pasta and Cheese Casserole
The perfect pasta and cheese casserole recipe with a picture and simple step-by-step instructions.
- 250 g Short pasta
- Salt
- 100 g Grated Emmental
- 50 g Bacon slices
- 30 g Breadcrumbs
- 25 g Butter
- 2 tbsp Flour
- 150 ml Vegetable broth
- 200 ml Milk
- Salt and pepper
- Freshly grated nutmeg
- Cook the pasta in salted water according to the instructions on the packet, drain and drain.
- For the cup flour sauce, melt the butter in a tofp. Stir in the flour and let it sauté. While stirring, add the stock and milk, heat. Simmer the sauce for 5 minutes, season with salt, pepper and nutmeg. Stir in the cheese until it has melted , do not let the sauce boil anymore. Preheat the oven to 180 degrees (convection 160).
- Mix the pasta with the sauce in 3 small casserole dishes (10 cm diameter). Bake the casserole on the lower rail for about 20 minutes.
- In the meantime, fry the bacon slices in a pan without fat. Drain on kitchen paper. Toast the breadcrumbs in the frying fat. Pluck the bacon into small pieces and mix into the breadcrumbs, distribute the mixture on the casserole and bake for another 10 minutes. Serve hot.
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