Macaroni Casserole

Ingredients

• 400 g macaroni
• Salt
• 1 onion
• 200 g frozen peas
• 200 g cooked ham
• 50 g butter
• pepper (ground)
• 250 g Gruyère cheese (42% fat in solids; freshly grated)
• 2 tbsp spelt flour type 1050
• 500 ml milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Break the macaroni into pieces and cook them al dente in plenty of boiling salted water, then drain, rinse with cold water, and let them dry.

2. 2.

   Peel and finely dice the onion. Thaw the peas. Dice the ham.

3. 3.

   Heat 1 tbsp butter in a pan, sauté the onions until translucent. Add the peas, season with salt and pepper, and steam for about 3 minutes over medium heat. Remove from the stove and stir in the ham and half of the cheese.

4. 4.

   In a saucepan, melt the remaining butter, whisk in the flour, then gradually add milk while stirring, letting it simmer for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

5. 5.

   Combine the macaroni with the pan mixture and transfer to a baking dish. Pour the sauce over it and sprinkle with the remaining cheese. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes until golden brown.