Summary

Ingredients

• 300 g pasta (macaroni)
• salt
• 50 g onion (s)
• 200 g ham, cooked
• Fat, for the shape
• 250 ml crème fraîche
• 150 g Goronzola
• 1 bunch thyme
• 4 medium egg (s)
• Pepper, black
• 40 g breadcrumbs
• 30 g butter or mararine

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Instructions

1. Cook the macaroni according to the instructions on the packet, rinse and drain well.
2. Peel and finely dice the onions. Dice the ham.
3. Place half of the pasta in a circle in a greased springform pan (22cm). Spread the ham and onions on top, leaving a 2cm wide border free. Line the edge with some pasta, place the rest on top.
4. Puree the creme fraiche and Gorgonzola with the cutting stick. Pluck the thyme leaves from the branches. 1 tablespoon. put aside, stir the rest with the eggs into the creamy mixture. Salt, pepper and pour over the pasta.
5. Bake the macaroni cake in the preheated oven at 175 degrees (gas2, convection 150 degrees, possibly cover the last 30 minutes) on the 2nd shelf from the bottom for 1 hour and 15 minutes.
6. After 30 min. During the baking time, sprinkle the cake with crumbs and put the butter in flakes on top.
7. Let the cake rest for 10 minutes after baking and serve sprinkled with the rest of the thyme. You can also bake the whole thing in a baking dish.