Macaroni Casserole

A great pasta dish for any occasion:

Place a shallow gratin dish in the electric stove and preheat the stove to 200 °C.

Cook the macaroni in enough boiling salted water according to package instructions until al dente.

Drain the pasta and mix it on the spot with 30 g of butter, 75 g of Emmental cheese, the Parmesan cheese, a little bit of salt, pepper and the whipped cream in a baking bowl.

Cut the mortadella into thin slices.

Remove the gratin dish from the stove and grease it. Layer some of the macaroni mixture in the dish. Cover with a part of the mortadella. On top of this, add a small amount of macaroni and continue until all the macaroni has been used up.

Mix the remaining Emmental with the breadcrumbs and sprinkle over the casserole. Evenly distribute the remaining butter in flakes on top.

Bake the casserole in the oven on the middle shelf at 220 °C for 20-25 min until the surface is crispy.

Tip: The casserole will be juicier if you mix an additional 150 g ricotta and 1 egg with the macaroni. If you also replace the Emmentaler with finely diced Mortadella, the casserole will taste more moderate.

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