Macaroni Cake Jägerart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g macaroni, short
- salt
For the sauce:
- 100 g Gouda
- 50 g butter
- 50 grams flour
- 1 teaspoon vegetable stock, instant
- 200 g cream cheese
- pepper
- nutmeg
For the filling:
- 400 g pork schnitzel
- 3 spring onion (s)
- 250 g mushrooms
- 1 bunch parsley
- 2 tablespoons oil
Also:
- Fat for the shape
- 300 g breakfast bacon
- 4 egg (s)
- Aluminum foil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet, drain and drain well.
- For the sauce:
- Grate the gouda. Melt the butter in a saucepan. Dust the flour over it and sweat lightly. Pour in 1/2 L water while stirring, stir in the broth. Melt the Gouda cheese and the processed cheese in the sauce. Season the sauce with salt, pepper and nutmeg.
- For the mushroom filling:
- Wash the meat, pat dry and cut into small cubes. Clean and wash the spring onions and mushrooms. Ring the spring onions and slice the mushrooms. Wash and chop the parsley.
- Heat the oil in a pan. Fry the meat vigorously in it. Fry the mushrooms briefly. Add the spring onions and parsley. Season the mixture with salt and pepper.
- Seal a 26 springform pan at the lower edge with foil so that no pouring can run out. Grease the shape. Place the bacon in the pan and overlap half of the edge.
- Whisk the eggs and stir in about 1/4 of the sauce, then stir everything into the rest of the sauce. Fold in the pasta and mushroom mixture and distribute everything in the pan. Cover the filling with the overlapping bacon at the edge.
- Bake the macaronite cake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 1 hour.
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