- Cook the macaroni in boiling salted water for about 5 minutes until al dente. Pour out and drain. Melt the butter in a saucepan. Sweat the flour in it. Deglaze with broth and milk, bring to the boil and simmer for approx. 10 minutes.
- Cut ALPENHAIN Baked Camembert into small cubes (add lingonberries if using). Stir half of the Camembert into the heated sauce and melt. Stir in the mustard. Season the sauce with salt, pepper and chilli flakes.
- Cut the ham into strips. Mix macaroni, ham and sauce. Fill into a casserole dish (approx. 18.5 x 25 cm; approx. 2 l capacity). Sprinkle with the rest of the diced Camembert. In a preheated oven (electric cooker: 220°C/convection: 195°C/gas: see manufacturer) bake for approx. 20 minutes. Remove the macaroni & cheese from the oven and serve.
ENJOY YOUR MEAL!
Ingredients (for 4 persons)
|300 ml||vegetable broth|
|2 pieces||ALEPNHAIN Baked Camembert|
|1 tbsp.||medium-hot mustard|
|1 tsp.||chilli flakes|
|50 g||cooked ham|