Vegetable stew with cabbage and zucchini
2020-08-13 / test@t
Mac & Cheese casserole with pesto layer
The American version of our "ax porridge": this casserole is "collected" from everything that is in the house. Half-eaten pasta lingered from lunchtime - we put them in a mold, there is pesto sauce at the bottom of the pan - there it is, too, cheese scraps will not be superfluous either. Ironically, the "leftover dish" has become one of Little Italy's masterpieces as a result.
Ingredients
- 40 g butter
- 90 g flour
- 275 ml of milk 4%
- 100 g of grated Parmesan cheese
- 60 g homemade pesto
- 250 g of any short paste (farfalle, shells, etc.)
- salt pepper
- 40 g butter
- 60 g panko crackers
- 100 g of grated Parmesan cheese
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 220C. For topping, melt butter, mix with panko breadcrumbs and 100 g Parmesan
Step 2
For the sauce, melt 40 g of butter in a saucepan over medium heat. Add flour to a saucepan, rub with a spatula with butter and cook for 3 minutes, rubbing constantly with a spatula. Add 100 g of grated Parmesan cheese, salt and pepper. Stir and remove from heat. cover the sauce on top with baking paper and let cool.
Step 3
Boil the pasta in a large amount of boiling salted water until al dente. Then drain the water, save half a glass of liquid.
Step 4
In a bowl, combine the pasta, the rest of the cooking water, and the sauce. Place half of the mixture in a greased baking dish.
Step 5
Smooth and lubricate the surface of the pesto. Then lay out the second slice of pasta and flatten. Spread the topping over the casserole.
Step 6
Place the casserole dish in the oven for 20-25 minutes.
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