Macaroni tart with mushrooms
very easy
90 mins
90 mins
Ingredients
- 250 g short macaroni noodles
- 7-10 Tbsp Salt
- 50 g Butter or margarine
- 50 g Flour
- 500 ml Vegetable broth
- 200 g Cream processed cheese
- 100 g grated gouda cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 250 g Mushrooms
- 1 small bunch of spring onions
- 1 collar Parsley
- 400 g Pork escalope
- 2 TABLESPOONS Oil
- 300 g Bacon, sliced
- 2 Eggs (size M)
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cook macaroni in boiling salted water according to package instructions. Drain, rinse with cold water and drain well. Melt the fat in a saucepan. Sprinkle flour over it and sweat while stirring. Add stock while stirring.
- 2
Stir in the processed cheese and Gouda, let it melt and remove from the heat. Season to taste with salt, pepper and nutmeg.
- 3
Clean and clean the mushrooms and cut them into slices. Clean and wash spring onions and cut them into rings. Wash parsley, shake dry, pluck leaves and chop finely. Wash cutlets, dab dry and chop finely.
- 4
Heat the oil in a large frying pan. Brown the meat in it while turning. Add mushrooms and fry. Season with salt and pepper. Add spring onions and parsley and remove from heat.
- 5
Grease a springform pan (26 cm Ø). Place 2 strips of foil crosswise on top of each other, place the springform pan on top and fold the bottom edge of the pan with foil. Place the bacon strips in the form so that half of each strip extends over the edge of the form.
- 6
Mix the eggs with about 1/4 of the sauce, then stir everything into the rest of the sauce. Mix the noodles and meat mixture with the sauce, distribute in the form. Fold the bacon strips over. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
- 7
manufacturer) bake for about 1 hour. Leave to cool slightly. Remove from the tin and cut into pieces.
Nutrition Facts
370 kcal
21 g
23 g
21 g
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