SERVICE AMOUNT: 6-8 Person
PREPARATION TIME: 20 Minute
COOKING TIME: 20 Minute
1 pack 500 g rigatoni
FOR BECHAMEL SAUCE
1 Package of President Gouda Cheese (220 g)
75 g butter
75 g flour (approximately one teacupful)
2 glass of milk
100 g cream
1 teaspoon of salt
Trace amount of grated nutmeg
FOR ITS TOP (MIX WITH BREAD CRUMB)
1 tablespoon of butter
1 glass of white bread crumbs
4 tablespoon of chopped parsley
1 clove of chopped garlic
1 teacupful of nutmeat
Roast the flour with butter to prepare the bechamel sauce. Add the milk into it and mix continuously with whisk until it thickens. Add cream and President Gouda Cheese along with salt and small amount of grated musgat nut and heat it until it comes to a boil, then take it off the stove.
Boil and strain the pasta. Combine with bechamel sauce. Grease an ovenware with butter and pour the mixture into it.
Combine the crumb, parsley, garlic and hazelnut in a blender and grind them coarsely. Pour this mixture on the pasta. Bake in 175- degree oven until topping is golden brown. Serve by slicing.
Be careful not to overcook the pasta. Make sure that it is cooked al dente.