Macaroni casserole

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the parsley, shake dry. Remove the leaves from 2 stems and chop finely. Melt butter in a pot. Stir in flour and sweat briefly. Add milk and stock while stirring and let simmer for 3-5 minutes. Season to taste with salt, pepper and nutmeg. Grate cheese. Stir half the cheese and chopped parsley into the sauce

2. 2

   Cook the pasta in boiling salted water according to the instructions on the packet. Cut broccoli into small florets and cook in salted water for about 5 minutes until al dente. Cut ham into cubes. Wash and halve the tomatoes. Drain noodles and rinse briefly in cold water

3. 3

   Grease an oval casserole dish (20 x 35 cm). Line the edge and bottom of the dish with macaroni. Pour half of the béchamel over the pasta. Drain the corn. Mix the vegetables and ham and place in the middle. Pour the rest of the sauce over the pasta and sprinkle with the rest of the cheese

4. 4

   Bake the casserole in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Remove the casserole from the oven and garnish with parsley

Nutrition Facts

KCAL
630 kcal

CARBS
90 g

FATS
16 g

PROTEINS
30 g