You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 35 minutes
Cooking time: ca. 35-40 minutes

Ingredients (for 4-6 persons)

• 250 g short macaroni
• 2 tablespoons butter
• 1 clove of garlic, finely chopped
• 2 tablespoons flour
• 200 ml milk
• 70 g cream cheese
• 50 g Parmesan cheese, grated
• 1/2 bunch fresh parsley, chopped
• Salt, pepper, nutmeg
• 150 g cheddar cheese, diced
• 1 roll of puff pastry from the chiller cabinet
• 100 g sliced bacon
  

In addition:

• 1 beaten egg
• 2 tbsp Parmesan, grated
• 2 tbsp breadcrumbs or panko

Cook the pasta in plenty of salted water until al dente, drain and set aside.

Melt the butter in a large pan and sauté the garlic in it. Stir in the flour and sauté briefly over a moderate heat. Gradually pour in the milk and bring to the boil, stirring with a whisk. Allow the sauce to simmer for 5 minutes, continuing to stir. Add the cream cheese, parmesan and parsley and season to taste with salt, pepper and nutmeg.


Remove the pan from the heat, mix in the macaroni and cheddar cubes and leave to cool slightly.

Remove the puff pastry from the fridge.

Heat the Merklinger to approx. 220-250°C.

Roll out the puff pastry with the baking paper. Spread the bacon slices parallel to the short side, leaving a 2 cm border. Now spread the cheese noodles lengthways down the middle of the bacon. Brush the edges of the pastry all around with the egg. Fold the narrow sides over the filling.

Cut the dough every 4 cm along the long side and cut the
Lay the strips of dough overlapping towards the center. Place in a baking dish or on a baking tray with the baking paper. Brush the plait with the remaining egg and sprinkle with Parmesan and breadcrumbs.


Place the oven dish on the spacer rack on the firebrick and bake the mac-and-cheese in the puff pastry for approx. 35-40 minutes until golden brown.

Cut into slices and serve with a crispy leaf salad.