Macaroni 4-cheese casserole with chilli-bacon crust

Name: Macaroni 4-cheese casserole with chilli-bacon crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs (approx. 75 g) Farmhouse bread; 10 discs Bacon (à approx. 10 g); 1 red chilli pepper; 2–3 Garlic cloves; 20 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g short macaroni; 100 g hearty and spicy blue cheese; 50 g Raclette cheese; 75 g Gouda and Parmesan cheese; 400 g Schmand; 250 g frozen peas

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs (approx. 75 g) Farmhouse bread
10 discs Bacon (à approx. 10 g)
1 red chilli pepper
2–3 Garlic cloves
20 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g short macaroni
100 g hearty and spicy blue cheese
50 g Raclette cheese
75 g Gouda and Parmesan cheese
400 g Schmand
250 g frozen peas

Directions

1
For the crust, dice the bread finely. Cut bacon into strips. Clean, wash and cut the chili into rings. Peel garlic and chop very finely. Drain bacon in a pan, take it out, put butter in the pan, melt it, add bread and roast it in it while turning.
2
Add garlic and chilli, roast briefly, season with salt and pepper. Add bacon and remove from the heat.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain, collecting 250 ml of pasta water. Quench the pasta briefly and drain well.
4
In the meantime, finely crumble the blue cheese. Grate the rest of the cheese finely and mix it, 2 tablespoons of it aside for sprinkling. Mix sour cream and pasta water. Stir in grated and crumbled cheese.
5
Season vigorously with salt and pepper.
6
Mix the pasta, peas and sour cream cheese mixture well. Pour into one large or several smaller ovenproof dishes. Sprinkle with bread and bacon mixture and cheese set aside. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
7
manufacturer) bake for about 25 minutes.