Summary

Ingredients

• 500 g macaroni, short
• 200 g pork belly, diced
• 100 g Parmesan or Parmiiano, freshly rated
• 150 g Emmentaler, rated
• 50 g cheddar cheese, spicy, rated
• 600 g bechamel sauce, recipes can be found in the database
• 2 tablespoon, heaped butter or margarine
• 0.5 ½ teaspoon, leveled nutmeg, grated
• 1 tablespoon lime juice, fresher
• Black and white pepper, ground
• 200 g Emmentaler, Edam, Gouda or similar, rated, for ratinatin

Print Recipe Pin Recipe

Instructions

1. In the kitchen, work so that the sauce and macaroni are ready at the same time.
2. Cook the macaroni al dente according to the instructions on the packet, but do not use salt. The ingredients in the sauce bring enough.
3. Lightly toast the bacon cubes in the butter. Reduce the heat and stir in the bechamel sauce. Season the sauce with lime juice, white and black pepper and nutmeg. Add the Parmesan, Cheddar and Emmentaler one after the other and let melt slowly. The cheese must not burn. Always melt one type of cheese before adding the next. Season the sauce again to taste.
4. Add the well drained macaroni and mix thoroughly with the sauce. Put the mixture in a suitable baking dish and sprinkle with the 200 grams of cheese. Bake the pasta in the preheated oven at 180 degrees top / bottom heat on the middle rack for about 25 - 30 minutes. How long it takes also depends on the oven.
5. The pasta contains approx. 850 Kcal per serving.