Macaroni and cheese

Name: Macaroni and cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Cellentani pasta (short macaroni); 7-10 Tbsp Salt; 1 Onion; 5 TABLESPOONS Butter; 3 TABLESPOONS Flour; 500 ml Milk; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 125 g grated Gouda and Parmesan cheese; 50 g Cornflakes; 500 g Turkey filet; 1-2 TABLESPOONS Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Cellentani pasta (short macaroni)
7-10 Tbsp Salt
1 Onion
5 TABLESPOONS Butter
3 TABLESPOONS Flour
500 ml Milk
7-10 Tbsp Pepper
1 TEASPOON Mustard
125 g grated Gouda and Parmesan cheese
50 g Cornflakes
500 g Turkey filet
1-2 TABLESPOONS Oil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet until just firm to the bite. Peel and finely chop the onion. Melt 3 tablespoons of butter in a saucepan over medium heat. Fry the onion until transparent.
2
Dust with flour and sweat. Add milk little by little while stirring constantly. Season with pepper, salt and mustard. Simmer at low heat for about 5 minutes. Drain the pasta and let it drain well.
3
Stir the cheese, except for 25 g Parmesan, into the béchamel sauce and let it melt. Mix the pasta with the sauce and fill into small casseroles. Crumble the cornflakes slightly and sprinkle them over the pasta with 25 g Parmesan cheese.
4
Place 20 g butter in flakes on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Wash meat, pat dry and cut into 10-12 pieces.
5
Heat the oil in a large frying pan. Fry the turkey steaks in it for about 2 minutes on each side. Arrange the pasta-cheese casserole with the turkey steaks on plates.