Nudelauflauf mit Kochkäse
Kochkaese came about as a frugal way to use the dry curds that remain after making high-fat cheese and cottage-type cheese. It is can be found unflavored, or made with herbs.
- 18 oz sauce-grabbing short pasta 500g, such as shells or penne
- 7 oz Kochkäse 200g, natural, 40%
- 5-1/4 oz diced smoked bacon 150g
- 1 onion
- 7 fl oz fresh cream 20 cl, 30% fat
- 2 tbsp breadcrumbs
- 2 tbsp grated parmesan
Adapted from Kachen.lu
Cook the pasta according to the product instructions until al dente; then drain.
In the meantime, peel and chop the onion. Fry the bacon in a non-stick frying pan until golden brown, without adding any fat. Add the onion and sauté until translucent.
Add the Kochkäse and the fresh cream. Season with salt and pepper, mix well and simmer slowly for a few minutes.
Preheat the oven to 400 °F(200 °C).
Put the cooked pasta into a large ovenproof dish, pour over the cooked cheese mixture and stir in.
Finally, sprinkle thinly with the breadcrumb and parmesan mixture and place in the oven for 10-15 minutes until the casserole is nicely browned.