Cooked and drained macaroni parmesan, 240g
One cup of breadcrumbs prepared in a blender
Three eggs
120g of cooked prosciutto
Two tablespoons of butter or margarine at room temperature
To taste salt
TWO green onions, finely chopped
Two slices of green pepper
3 to 4 sprigs of fresh parsley
250g of grated cheddar cheese cut into cubes
One and a half cups of hot milk
Cooked and drained macaroni parmesan, 240g
One cup of breadcrumbs prepared in a blender
Three eggs
120g of cooked prosciutto
Two tablespoons of butter or margarine at room temperature
To taste salt
TWO green onions, finely chopped
Two slices of green pepper
3 to 4 sprigs of fresh parsley
250g of grated cheddar cheese cut into cubes
One and a half cups of hot milk
Preheat the oven to moderate temperature (170°C)
Grease a Bundt pan and reserve
Place pasta, breadcrumbs, and mix well in a bowl
In a blender, combine eggs, prosciutto, butter or margarine, salt, green onion, green pepper, parsley, and cheese
Blend at low speed for 10 seconds
Remove the small lid from the blender and add hot milk
Continue blending for another 20 seconds
Pour over pasta and mix well
Pour into prepared pan and bake for 1 hour or until firm
Let cool for about 10 minutes, then unmold and serve warm or cold
