John Myers
Ingredients for 2 servings:
- 250 g macaroni, short or (mini) croissants
- 300 ml milk
- 3 slices of Chester cheese
- 30 g pizza cheese, grated
- 1 tbsp, heaped Gouda processed cheese
- Pepper, black and white
- chili
- 1 tbsp Parmesan
- 1 tbsp breadcrumbs
- ¼ tbsp parsley, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Cook the pasta according to the instructions. For the cheese sauce, heat the milk with the processed cheese and pizza cheese in a saucepan over low heat for about 10 minutes until the cheese has melted. At the same time, add pepper and a little chili, and don’t be sparing with the pepper! If the sauce is too thick, add a little more milk. Add the pasta to the prepared sauce and bring back to a boil. For a more attractive appearance, you can also add a few chopped cherry tomatoes (remove the seeds first). For the topping, mix the Parmesan cheese, breadcrumbs, and parsley and pour over the prepared pasta.
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