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