Prep time: 15 min – Oven: 20 min
100% local pasta gratin
Ingredients
400 g
Le Moulin macaroni
2 tsp mustard
100 g grated Mozzarella
2 tsp Le Moulin sauce flour
1 pinch of salt
2 tsp mustard
100 g grated Mozzarella
2 tsp Le Moulin sauce flour
1 pinch of salt
Recipe steps
1
Preheat the oven to 180°C fan-assisted.
2
Pour the pasta into boiling, salted water. When the pasta reaches a boil, cook for 2 minutes, until it is not quite al dente. Drain and rinse with cold water, set aside.
3
In a pan, melt the Kachkéis with the mustard, Mozzarella and 100 ml of the crème fraiche. Mix the remaining 40 ml of crème fraiche with the Le Moulin sauce flour and add to the pan. Heat through until you have a thick sauce.
4
Add the macaroni to the sauce, mix together and place in a buttered gratin dish.
For the topping:
50 g
panko breadcrumbs
25 g grated Parmesan
40 g melted butter
2 tsp mustard
25 g grated Parmesan
40 g melted butter
2 tsp mustard
Recipe steps
1
Put the panko breadcrumbs and the Parmesan in a bowl. Mix the melted butter with the mustard, then pour it into the breadcrumbs and mix together.
2
Spread the breadcrumb mix over the macaroni in the gratin dish. Place in the oven and cook for 20 minutes until the breadcrumb topping is golden.
3
TIP: If you want to prepare the dish in advance, keep the sauce in the saucepan and the pasta separate. Heat the sauce before adding the pasta and continue with the recipe. This will stop the dish from drying out.
This recipe was imagined by LE MOULIN