Ingredientes:
Para la pasta:
– 350 g de fideos
– 40 g de mantequilla

– 50 g de harina
– 500 ml de leche
– Sal y pimienta al gusto
– 300 g de mozzarella
– 100 g de cheddar

– 50 g de parmesano
Para la ensalada:
– 1 pepino
– 1 tomate
– 1 pimiento morrón (búlgaro)
– 1 cebolla roja
– Sal y pimienta al gusto
– 1 cucharada de hierbas provenzales
– 1 cucharada de aceite de oliva
Instrucciones:

1. Prepare the pasta:
   – Fill a pot with water, add 1 tablespoon of salt and a splash of olive oil.
   – Cook the noodles (350 g) until al dente. Then, drain and set aside.

1. Prepare the sauce:
   – In a pan, melt 40 g of butter.
   – Add 50 g of flour and mix well until you have a smooth paste.
   – Pour in 500 ml of milk little by little, stirring constantly to avoid lumps.
   – Add salt and pepper to taste.
   – Stir in 300 g of mozzarella, 100 g of cheddar and 50 g of parmesan, and mix until the cheese melts and the sauce is smooth.
2. Bake:
   – Place the cooked noodles in a baking dish and pour the cheese sauce over them.
   – Sprinkle more cheddar on top.
   – Bake at 180°C for 20 minutes or until a golden layer forms on the surface.

1. Prepare the salad:
   – Cut the cucumber, tomato, bell pepper and red onion.
   – In a bowl, mix the vegetables with salt, pepper, Provencal herbs and olive oil.
2. Serve:
   – Serve the baked pasta together with the fresh salad.