Macaroni pies "Hunter's style"
very easy
90 mins
90 mins
Ingredients
- 250 g short macaroni
- 7-10 Tbsp Salt
- 100 g Gouda (play)
- 50 g Butter
- 50 g Flour
- 1 TEASPOON Vegetable broth (instant)
- 200 g Cream processed cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 400 g Pork escalope
- 3 Spring onions
- 250 g Mushrooms
- 1 collar Parsley
- 2 TABLESPOONS Oil
- 7-10 Tbsp Grease
- 300 g Breakfast bacon (Bacon)
- 4 Eggs (Gr. M)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain and let drain well.
- 2
Grate it for the sauce gouda. Melt butter in a pot. Sprinkle flour over it and fry until light brown. 1⁄2 Pour in l water while stirring, stir in broth. Melt Gouda and processed cheese in the sauce. Season to taste with salt, pepper and nutmeg.
- 3
For the mushroom mixture, wash the meat, dab dry and cut into small cubes. Clean and wash spring onions and mushrooms. Cut spring onions into rings and mushrooms into slices. Wash and chop parsley. Heat oil in a pan. Brown the meat well in it. Fry the mushrooms briefly. Add spring onions and parsley. Season with salt and pepper.
- 4
Seal a springform pan (26 cm Ø) at the bottom edge with foil so that no casting can run out. Grease the mould. Put bacon in the mould and let it overlap halfway around the edge. Whisk eggs and stir in approx. 1⁄4 sauce, then stir everything into the rest of the sauce. Fold in noodles and mushroom mixture and spread everything in the mould. Cover with bacon (see picture below). Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 1 hour.
- 5
Place the overhanging ends of the bacon strips on the pasta mixture and bake until crispy.
Nutrition Facts
400 kcal
21 g
24 g
22 g
More Delicious Recipes
