Cook the pasta in boiling salted water for 8-10 minutes. Dice the ham. Coarsely grate cheese. Whisk milk and eggs. Season with salt, pepper and nutmeg. Pour pasta onto a sieve, rinse briefly with cold water and drain.
Layer macaroni, ham, peas and cheese in an ovenproof casserole dish. Finish last layer with macaroni and cheese. Pour egg milk over it. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 60-70 minutes. Cover with parchment paper if necessary. For the sauce, peel onion and garlic and dice finely. Clean, wash and slice the mushrooms. Heat oil in a pot. Fry garlic, onions and mushrooms in it. Add the chopped tomatoes. Season with salt, pepper and marjoram.
For the sauce, peel onion and garlic and dice finely. Clean, wash and slice the mushrooms. Heat oil in a pot. Fry garlic, onions and mushrooms in it. Add the chopped tomatoes. Season with salt, pepper and marjoram. Bring everything to the boil and cook over a low heat for 5 minutes. Wash the chives, dab dry. Put something aside to garnish. Cut the rest into rolls and add to the tomato sauce. Turn out the casserole onto a plate, garnish with chives and add the tomato sauce
Bring everything to the boil and cook over a low heat for 5 minutes. Wash the chives, dab dry. Put something aside to garnish. Cut the rest into rolls and add to the tomato sauce. Turn out the casserole onto a plate, garnish with chives and add the tomato sauce
Plate: Alta Lena