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Boil macaroni in salted water al dente. Cook sausages.
Cut spring onions into thin rings and draine corn kernels.
For the sauce: Melt the butter in a small saucepan, stir in flour,
sauté, stir in milk and simmer some minutes. Season with salt and
pepper. Stir in mustard and Gruyére and 125 g of Gouda.
Drain the pasta and pour into a large bowl. Cut sausages into large
pieces and mix with corn, spring onions and macaroni. Add sauce, mix
well and pour the mixture into a gratin dish. Sprinkle with remaining
cheese and put for 2-3 minutes under a preheated oven grill until the
cheese is golden brown. |
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