This recipe is for Carnival Macaroni, which serves 4 people. It includes tri-colored macaroni pasta boiled with oil, butter sautéed with blood sausage and pork belly, and a béchamel sauce made with flour, butter, and milk. The pasta is layered in a baking dish with the meat mixture and béchamel sauce, topped with grated Emmental cheese. Before baking, pieces of heated iberian ham are placed standing among the macaroni. The dish is then baked until golden brown.

1. CARNIVAL MACARONI http://recipespicbypic.blogspot.com

2. CARNIVAL MACARONI Ingredients for 4 servings: 400 grs. Tri-coloured macaroni pasta, 2 spoon table of olive oil, 50 grs. of butter, 350 grs of bull negre (black blood-pork sausauge), 100 grs pork belly, 1 onion, 310 grs grated Emmental cheese , 50 grs of iberian ham or cured ham and salt. Beixamel ingredients: 100 grs of flour, 100 grs of butter and 1 liter hot milk. Start frying the choped onion in the butter and oil until golden.

3. CARNIVAL MACARONI Meanwhile boil the macaroni. Follow the package instructions and once rinsed drop some oil on top to avoid they get all stucked. Mince the blood sausage, cut the pork belly and add it to the golden onion. Cook it for 10 minutes at low/medium heat. Preheat oven at 180 gratin position.

4. CARNIVAL MACARONI Meanwhile prepare the beixamel. Disolve the butter at low heat, add the flour till gets consistent and slowly add the hot milk while you keep on stirring until you get the texture you wish. Add salt. Add 1/3 of the beixamel to the onion and pork mixture. In a oven tray place all the previous mixture together with the macaroni, add the rest of the beixamel on top and the emmental cheese.

5. CARNIVAL MACARONI Place in the oven and gratin until golden. When preparing the dish, have some macaroni in the center and then place the pieces of the ham you have heated in a sauce pan, standing among the macaroni. Enjoy it!!!