German mac 'n cheese

German mac 'n cheese

Main course. 4 persons. 20 min. 


  • 250 g mezzi rigatoni
  • 50 g butter
  • 50 g flour
  • 500 ml of milk
  • 200 g Beemster Cumin
  • 250 g sauerkraut
  • 4 bock sausages
  • 8 tbsp fried onions


  1. Cook 250 g mezzi rigatoni according to the instructions on the package until al dente. Melt 50 g butter in a large pan and add 50 g flour once the butter has melted. Cook, stirring, for 3 min until the mixture begins to turn light brown.
  2. While stirring, add 500 ml milk little by little and bring to a boil. Cook in 3 min while stirring with a whisk until a thick sauce forms. Season to taste with salt and pepper.
  3. Meanwhile, grate 200 g Beemster Cumin, put 250 g sauerkraut in a colander and drain. Cut 4 bock sausages into pieces.
  4. Drain the pasta and mix with the cheese, sausage and sauerkraut through the sauce and heat a little more. Sprinkle with 8 tbsp fried onions and serve immediately.

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