Summary

Ingredients

• 500 g fusilli without e
• 400 g mushrooms
• 200 g cooked ham
• 1 small onion (s)
• 100 ml cream
• 1 packet processed cheese
• 300 ml broth
• salt and pepper
• 100 g Gouda, rated
• some oil
• possibly sauce thickener or cornstarch if required

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Instructions

1. Cook the pasta in plenty of salted water until it is very al dente (i.e. more firm to the bite than firm to the bite). Depending on the variety, that should be about 6 minutes, I guess. Drain, quench and set aside.
2. If necessary, rub the mushrooms with kitchen roll paper and cut into slices. Peel the onion, dice it finely and sweat it in a little oil. Add the mushrooms. If possible, do not let the mushrooms and onions take on any color. Deglaze with cream, fill with broth and bring to a boil. Let it boil down a little, then stir in the processed cheese and let it dissolve. Let it boil down again. If it is still too liquid, you can stir in a little sauce thickener or mixed starch (but only in an emergency). Cut the ham into cubes, remove the sauce from the heat. Mix in the diced ham and season the sauce with salt and pepper. Don`t be stingy with the pepper. Mix in the pasta, put everything in a large baking dish and sprinkle with the grated Gouda cheese.
3. Bake in a preheated oven at 180 ° C for approx. 10-15 minutes, depending on the oven, until the cheese is golden yellow.
4. We usually eat a small, green salad with it.