Sunday, August 15, 2010

Cheesy Hornli

The past two weeks, while I was visiting Pittsburgh, I was inspired to cook together with my boyfriend after cooking everyday in Paris. The French are die-hards about home-cooked meals and it was no surprise, since contrary to what we think, French cooking is surprisingly easy! The main ingredients are usually meat, creme fraiche, lots of fresh in season vegetables, some spices, onions and garlic et Voila!

I really want to keep cooking during the Fall semester because I love the taste of fresh food (who doesn't), it makes it easier control what you are eating and eat healthier, and most importantly it is cheaper! A win-win-win right? But if you are a college students with exams every week, club activities, work and a social life, it also seems impossible.

Luckily, we found a couple of very delicious easy-to-make dishes and my favorite was the Cheesy Hornli, the european version of mac and cheese. Although some of us find the Kraft version much more appealing, if you are the type who can spare 10 minutes for preparation it is completely worth it. Also it is perfectly convenient to heat-up for late night snack attacks and for leftovers on-the-go.

Here is the recipe and enjoy!
1 box of Elbow Pasta 
1 cup of cream
200 g ham or bacon, chopped 
200—250 g shredded cheddar cheese
50 g freshly grated romano or parmesan cheese
Sea salt, black pepper

Cook the Elbow pasta for 6-8 min, make sure it is not fully cooked.

Preheat oven to 350 °F.

Saute the bacon, until just lightly brown.
Whisk the cream, cheese, salt and pepper together in a jug or bowl. 
Drain the pasta and place in a large oven proof baking dish. 
Mix ham/bacon with the pasta and pour over the cream mixture. 
Mix well and sprinkle over with parmesan cheese.

Cook the hornli for 30 – 40 minutes ( or until the cheese is golden brown).