Summary

Ingredients

• 700 g penne
• 750 ml milk
• 2 tablespoon flour
• 2 tablespoon margarine
• 1 can tomato (s), peeled (800 g)
• 500 g cheese, rated (Gouda)
• salt and pepper
• nutmeg

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Instructions

1. The amount is suitable for 2 lunches for 2 adults and 1 child.
2. Cook the penne al dente in salted water. Preheat the oven (top and bottom heat) to 200 ° C, grease a casserole dish with margarine.
3. Make a roux from flour and margarine and gradually add milk. Simmer for 10 minutes; take enough milk to make a sauce that is not too thick. Melt two good handfuls of Gouda cheese in the sauce, adding milk if necessary. Season well with salt, nutmeg and pepper.
4. Drain the penne and pour it into the baking dish. Pour the cheese sauce over them and stir a little. Spread the canned tomatoes on the pasta, drizzle some of the canned tomato juice over the tomatoes. Cover with the rest of the cheese and bake in the oven until golden yellow in 35-40 minutes.
5. This is the basic cheese noodle recipe - the classic. I usually add a small piece of Gorgonzola to the cheese sauce (it can be frozen well and used in small portions), and I use 6 small casserole dishes, as we like to like different numbers of tomatoes and eat different amounts - you can also make the cheese noodles on the second day freshly baked.
6. You can also use four different types of cheese leftovers for the cheese sauce and then serve the pasta in the sauce without being gratinated: the “quattro formaggi” model.
7. For 4 people you need about 500 g of penne and about 600 ml of milk - the remaining amounts are rather estimated anyway, because I always make the recipe free snout.