This ingenious dish with the somewhat morbid name comes from the handwritten cookbook of my great-grandmother Jenny (1883-1940). It's quick and easy and pleases both adults and children. The ham burial is one of her many recipes in which Parmesan is used. Old bread was not thrown away, but was scattered as breadcrums over the casserole. This makes the dish nice and crispy on top and gives it an extra flavour.
1 medium onion
2 tablespoons of flour
about 1/2 litre of milk
250-300 grams macaroni
1 litre of water
salt
pepper
1 piece of butter
some parmesan
150-200 grams cooked ham
Bread crushed in a mortar or breadcrumbs
1 casserole dish
1. First, sweat a medium large onion in a little butter until soft.
2. Then add two tablespoons of flour and about 1/2 litre of milk to the saucepan to make a thick sauce.
3. My great-grandmother used a flat plate as a measurement device for the macaroni. That makes about 250-300 grams of pasta.
4. Then cook the macaroni in about 1 litre of water al dente and, after they are drained, swirl them through with a bit of butter.
5. Add the sauce to the macaroni and season with parmesan cheese, salt and pepper.
6. Now alternately put in one layer of macaroni and one layer of cooked chopped ham in a greased casserole dish. Finish it off with a last layer of macaroni. On top of the pasta you scatter some parmesan and/ or breadcrumbs and a few flakes of butter.
7. Bake the macaroni casserole in the oven at 180°C for half an hour.
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