Summary

Ingredients

• 150 g macaroni, short
• 300 g carrot (s)
• 200 g leek
• 1 tablespoon butter
• 500 ml vegetable stock
• a bit salt
• some nutmeg, freshly grated
• 100 ml whipped cream
• 80 g Gouda, older

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Instructions

1. Peel, rinse and slice the carrots. Clean the leek, cut lengthways, rinse thoroughly and cut into rings. Rasp cheese.
2. Melt the butter in a pan. Stew the carrots and leek in it over low to medium heat for about 5 minutes and season with a little salt and some freshly grated nutmeg. Then place in a baking dish together with the pasta and spread half of the grated cheese over it.
3. Bring the vegetable stock and cream to the boil briefly in the same pan and distribute evenly over the casserole, sprinkle the remaining cheese over the top and bake the casserole in a preheated oven at 180 ° C top / bottom heat for 30 minutes.