Macaroni and gorgonzola casserole from sheet

Name: Macaroni and gorgonzola casserole from sheet
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 750 g Macaroni; 7-10 Tbsp Salt; 150 g Butter or margarine; 75 g Flour; 1/2 l Vegetable broth; 3/4 l Milk; 7-10 Tbsp Pepper; 200–250 g Gorgonzola cheese; 400 g cooked ham; 200 g Spring onions; 500 g cherry tomatoes; 2 discs Toast; 100 g Hazelnut flakes; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 6

750 g Macaroni
7-10 Tbsp Salt
150 g Butter or margarine
75 g Flour
1/2 l Vegetable broth
3/4 l Milk
7-10 Tbsp Pepper
200–250 g Gorgonzola cheese
400 g cooked ham
200 g Spring onions
500 g cherry tomatoes
2 discs Toast
100 g Hazelnut flakes
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. For the béchamel, melt 75 g of fat in a saucepan. Stir in flour and sauté briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Dice cheese roughly and melt in the hot sauce
2
In the meantime cut the ham into short strips. Clean and wash spring onions and cut into rings. Wash the tomatoes. Pour pasta into a sieve, put it back into the pot and add spring onions, tomatoes, ham and sauce and fold in. Put them into a greased deep baking tray. Crumble the bread finely in the universal chopper. Spread the hazelnut flakes, bread and 75 g fat in flakes on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes
3
Preparation time approx. 1 hour 10 minutes