Summary

Ingredients

• 500 g pasta, horns
• 1 can peas and carrots mixed (850g )
• 250 g ham, finely sliced
• 300 g cheese, Gruyere or mixed ratin rated
• 4 cloves garlic
• 100 g butter
• 4 tablespoon flour
• 1 liter milk
• some salt and pepper
• nutmeg
• some olive oil

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Instructions

1. Cook the pasta in salted water until al dente and drain.
2. Melt the butter in the pan, add the flour, lightly roast and slowly deglaze with the cold milk (gradually add the milk). Simmer a little, squeeze the garlic and season well with salt, pepper and nutmeg (season well!).
3. Mix 200 g of the cheese into the sauce and keep warm.
4. Put the pasta in a gratin dish, add the peas, carrots and ham, mix everything well. Pour the cheese sauce over it, distribute it nicely, sprinkle with the remaining cheese and drizzle with a little olive oil.
5. Bake in an oven preheated to 200 degrees (convection) for 30-40 minutes.