An indulgent pasta bake from Diana Henry.
Ingredients
- 250 ml creme fraiche
- 2 egg yolks
- 225 g macaroni
- 175 g ham torn into pieces, preferably from a ham hock
- 150 ml fresh tomato pasta sauce shop-bought is fine
- 115 g cantal, comté or gruyère cheese grated
- 35 g parmesan grated
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- Stir the crème fraîche and egg yolks together.
- Cook the macaroni in lightly salted boiling water for a few minutes less than it says on the packet.
- Drain, put back in the saucepan and add the crème fraiche mixture, along with the ham, tomato sauce and most of the cheese (keep a little of each for sprinkling on top). Taste for seasoning – you might not need salt, but you do need pepper.
- Tip into a gratin dish, sprinkle the remaining cheese on top and bake for about 15 minutes until the top is golden.
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