Macaroni and cheese porridge casserole

Name: Macaroni and cheese porridge casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Pasta (macaroni); 7-10 Tbsp Salt; 2 Leek sticks (leek); 250 g Schmand; 5 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g grated gruyère cheese; 2 Onions; 3 Garlic cloves; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 package (500 g) chunky tomato pulp; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Pasta (macaroni)
7-10 Tbsp Salt
2 Leek sticks (leek)
250 g Schmand
5 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g grated gruyère cheese
2 Onions
3 Garlic cloves
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 package (500 g) chunky tomato pulp
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Sweet peppers
1 pinch Sugar
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Break the noodles. Cook the noodles in boiling salted water for about 10 minutes, pour onto a sieve, rinse and drain well. In the meantime clean and wash the leek and cut the rings. Cook the leek in boiling salted water for about 2 minutes, pour on a sieve, quench and drain well.
2
Mix sour cream and eggs and season with salt, pepper and nutmeg. Mix the noodles and leek, place in a greased casserole dish and pour the egg milk over it. Sprinkle the casserole with cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 40 minutes.
3
Meanwhile peel and finely dice the onions and garlic. Heat the oil in a pan, fry the onions and garlic, stir in the tomato paste and add the tomato pulp. Bring to the boil and season with ketchup, salt, pepper, paprika and sugar.
4
Let the sauce simmer at medium heat for about 4 minutes. Wash parsley, dab dry and chop finely. Serve the casserole sprinkled with parsley. Serve tomato sauce extra.