Beemster Scandinavian mac 'n cheese
Main course. 4 persons. Preparation 40 minutes.
Ingredients
- 150 g Beemster Young
- 2 fennel tubers
- 10 g fresh dill
- 250 g mini penne
- 50 g butter
- 50 g flour
- 500 ml of milk
- 150 g warm-smoked salmon flakes
- 1 tsp fennel seeds
Kitchen Stuff
- Oven dish 20 x 30 cm
Prepare
- Preheat the oven to 200 °C. Grate the cheese, cut the fennel tubers into 1 cm pieces and finely chop the dill.
- Cook the pasta in a large saucepan of water according to package directions until al dente. In the last minute, add the fennel.
- Meanwhile, melt the butter in a frying pan and when the butter is melted, add the flour. Cook while stirring for 3 min until the mixture begins to turn light brown (roux). While stirring, add the milk little by little and bring to a boil. Cook in 3 min. while stirring with a whisk to a thick bechamel sauce. Season to taste with salt and pepper.
- Drain the pasta and fennel and mix with about ⅔ of the cheese, ¾ of the dill, the béchamel sauce, the salmon and the fennel seeds. Spoon into a large baking dish. Sprinkle with the rest of the cheese and bake in the center of the oven for about 20 min until golden brown. Remove from the oven and sprinkle with the rest of the dill.
Fish and cheese may not be a common combination and yet it makes for very exciting dishes. In addition to this Scandinavian Mac 'n Cheese, we also have a delicious tuna melt recipe. Curious? You can read it here.