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Breadcrumb Pasta Bake

Cornettes, browned Gruyère and butter-fried breadcrumbs — the Swiss mac & cheese, with optional applesauce on the side.

Prep: 10 min Cooking: 25 min

Ingredients

  • 400 g cornettes (or coquillettes, small elbow pasta)
  • 200 g Gruyère
  • breadcrumbs
  • butter (for the breadcrumbs)
  • salt, oil for the dish

Method

  1. Cook the cornettes in plenty of salted water, drain and tip into an oiled baking dish.
  2. Grate the Gruyère and spread it over the pasta.
  3. Baking: in the oven at 180°C until the cheese is nicely brown.
  4. Meanwhile, the breadcrumbs: melt butter in a frying pan and fry the breadcrumbs, stirring constantly, until well toasted.
  5. Scatter the breadcrumbs over the pasta before serving.
  6. Side dish: applesauce, if you fancy.

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