Maccaroni casserole

Name: Maccaroni casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Maccaroni (pasta); 250 g Broccoli; 7-10 Tbsp Salt; 150 g Baguette Salami (in wafer-thin slices); 8 Eggs (size M); 250 g Whipped cream; 250 ml Milk; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 75 g Gouda cheese; 7-10 Tbsp Grease; 7-10 Tbsp Rosemary and baguette salami

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Maccaroni (pasta)
250 g Broccoli
7-10 Tbsp Salt
150 g Baguette Salami (in wafer-thin slices)
8 Eggs (size M)
250 g Whipped cream
250 ml Milk
2 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
75 g Gouda cheese
7-10 Tbsp Grease
7-10 Tbsp Rosemary and baguette salami

Directions

1
Prepare the pasta in salted water according to the instructions on the packet. Clean and wash the broccoli and cut into florets. Blanch in boiling salted water for 2-3 minutes. Drain. Layer the pasta, salami and broccoli in a greased box form. Mix eggs, cream, milk, mustard, salt and pepper and pour over the casserole.
2
Grate the Gouda and sprinkle evenly over the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown. Let cool for 10 minutes. Turn out of the tin, cut into 8 pieces and serve immediately. Garnish with rosemary and baguette salami