Serves 4 – Prep time: 15 min – Oven: 20 min
400g LE MOULIN macaroni
500g Kachkéis cheese cooked in a pot
(Kachkéis is a stringy, runny cheese that comes from Luxembourg)
2 tsp mustard
100g grated Mozzarella
140 ml cream
2 tsp Le Moulin sauce flour
For the topping:
50g panko breadcrumbs
25g grated Parmesan
40g melted butter
2 tsp mustard
Preheat the oven to 180°C fan-assisted.
Pour the pasta into boiling, salted water. When the pasta reaches a boil, cook for 2 minutes, until it is not quite al dente. Drain and rinse with cold water, set aside.
In a pan, melt the Kachkéis with the mustard, Mozzarella and 100 ml of the crème fraiche. Mix the remaining 40 ml of crème fraiche with the Le Moulin sauce flour and add to the pan. Heat through until you have a thick sauce.
Add the macaroni to the sauce, mix together and place in a buttered gratin dish.
Put the panko breadcrumbs and the Parmesan in a bowl. Mix the melted butter with the mustard, then pour it into the breadcrumbs and mix together.
Spread the breadcrumb mix over the macaroni in the gratin dish. Place in the oven and cook for 20 minutes until the breadcrumb topping is golden.
TIP: If you want to prepare the dish in advance, keep the sauce in the saucepan and the pasta separate. Heat the sauce before adding the pasta and continue with the recipe. This will stop the dish from drying out.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.