Macaroni Casserole with Tomatoes and Cheese

Name: Macaroni Casserole with Tomatoes and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 400 g whole wheat pasta (macaroni); Salt; 300 g cherry tomatoes; 20 g chives; 80 g Parmesan; 80 g Emmental cheese; 200 ml heavy cream; 200 ml Milk (3.5% fat); 4 eggs; pepper (ground)

Prep: 15min

| Servings: 4 | Cook: 35min

Macaroni casserole with tomatoes and cheese from Spoonsparrow is always a hit.

Ingredients

400 g whole wheat pasta (macaroni)
Salt
300 g cherry tomatoes
20 g chives
80 g Parmesan
80 g Emmental cheese
200 ml heavy cream
200 ml Milk (3.5% fat)
4 eggs
pepper (ground)

Instructions

1.
Cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain and set aside.
2.
Wash and halve the cherry tomatoes. Wash the chives, shake dry and cut into rings; reserve 2 tablespoons for garnish. Grate the parmesan and Emmental cheeses.
3.
Whisk together the cream, milk, eggs, remaining chives and 40 g of parmesan; season with salt and pepper. Add the pasta and tomatoes to a baking dish and pour the mixture over them. Sprinkle with Emmental and the rest of the parmesan.
4.
Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 35 minutes. Remove and sprinkle with the remaining chives.