(*) Mackaroni au gratin with peas and ham.
For the béchamel sauce, melt the butter, pour in the flour and toast until light yellow. Slowly add the milk, stirring throughout, and make the sauce at a light temperature for ten minutes, stirring occasionally. Season with salt, pepper and freshly grated nutmeg.
For the peas, heat the butter and sauté the diced onion until translucent. Add the peas, salt, sugar and a few tablespoons of beef broth. Cook at a low temperature for eight to ten minutes, always adding a little clear soup. Finally, add the mint, cut into strips with scissors – mass as desired.
In the meantime, cook the macaroni in ten times the mass of boiling hot salted water [1] for ten to twelve minutes until tender. After only ten minutes of cooking, check whether they are al dente. Pour onto a colander and drain well.
In a large baking dish, mix the pasta with the ham, cheese, peas and two-thirds of the bechamel sauce and pour into a greased baking dish.
Mix the remaining bechamel sauce with the egg yolks and freshly grated Parmesan and pour over the pasta casserole. Top with butter flakes.
Bake in the heated oven at medium heat (200 °C ) for thirty minutes.
[1] according to the well-known rule: 10g salt, 100g pasta, 1000g water.
Tip: It is best to use your favorite ham – then your geri tastes
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