350 g macaroni
250 g peas (from the freezer)
2 tbsp flour
1 tbsp milk
500 ml milk
4 tbsp breadcrumbs
A good pinch of paprika powder spicy
200 g hut cheese
250 g diced ham
50 g guyere cheese, grated
50 g parmesan cheese, grated
4 oven dishes of about 12 cm in diameter (or 1 large oven dish)
Bring a large pot of water to the boil and cook the macaroni according to the package. About 5 minutes before the macaroni is cooked, add the peas and cook. Then drain the macaroni and peas.
Heat the oven to 200 degrees. Heat a tablespoon of butter in another pan and melt it. Stir in the flour with a whisk or ladle to make a roux. Remove the pan from the heat and gradually add the milk. Return the pan to the heat and allow the sauce to thicken gently.
Then stir the cottage cheese, guyere and half of the parmesan cheese through the white sauce. Season with some salt, pepper and paprika powder. Pour the sauce over the macaroni and peas and mix well with the ham cubes. Grease the baking dishes with a little butter and fill them with the macaroni mixture. Sprinkle with breadcrumbs and the remaining parmesan cheese. Place a small knob of butter on top of the filled ramekins and put them in the oven for about 15 minutes.
Source: Leukerecepten by leukerecepten-nl.
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