It looks like an Italian dish, but a macaroni dish is actually as Dutch as kale stew. Try it with leeks and cauliflower.
3 tbsp unsalted butter
2 tbsp flour
300 ml milk
300 g grated young cheese
1 snuf nutmeg
4 tbsp breadcrumbs
salt and pepper
Total time: 25 minutes
Cook the macaroni in salted water according to the instructions on the packaging.
Cut the cauliflower into small florets. Steam in a steam basket in 4 minutes or cook the florets in 2 minutes until tender. Cut the leeks into fine rings. Put 1 tbsp butter in a frying pan and simmer the leeks with a snuf salt until soft. Move this to a small bowl and set aside.
Preheat the oven to 180 degrees Celsius.
If the leek is out of the pan, add 2 tbsp butter. Melt and add the flower. Let’s cook stirring on low heat for 2 minutes. Pour 100 ml of milk and keep stirring until a smooth mass emerges. Now add the rest of the milk and stir until smooth sauce. Add 150g of cheese and a pinch of nutmeg and stir until the cheese has melted.
Mix the sauce together with the leeks and cauliflower through the macaroni and spoon into a baking dish. Sprinkle with breadcrumbs and the rest of the grated cheese and bake in the oven for 10 minutes until the cheese forms a golden brown crust.
Serving tip: add a green salad