Cheese Macaroni Special
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- salt
- 225 g pasta (macaroni), short
- 8 sausages (frankfurters)
- 200 g corn, canned, drained
- 3 piece (s) spring onion (s), finely chopped
For the sauce:
- 40 g butter
- 40 grams flour
- 425 ml milk
- salt and pepper
- 1 tablespoon mustard (Dijon)
- 175 g cheese (Gouda), rated
- 125 g cheese (Gruyère), rated
Print Recipe
Pin Recipe Instructions
- Bring lightly salted water to the boil in a large saucepan. Add the macaroni. Cook the pasta for 8-10 minutes until al dente. Drain the macaroni and place in a large, fire-proof bowl.
- Meanwhile, heat the Frankfurter in boiling water or in the microwave according to the instructions on the package. Cut the frankfurters into thick pieces and mix with the macaroni.
- For the sauce, melt the butter in a small saucepan. Pour in the flour and sweat for 1 minute, stirring constantly. Stir in the milk in portions, then bring to the boil, stirring constantly. Let thicken while stirring for 1-2 minutes, then remove from heat, season with salt and pepper and stir in mustard, Gruyère and 125 g Gouda.
- Mix the corn and spring onions into the macaroni, then fold in the sauce. Sprinkle the surface evenly with the rest of the grated Gouda cheese. Place in the preheated oven (180 ° fan oven) for 20-30 minutes until the cheese is golden brown. Serve immediately.
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