Baked Macaroni with Parmesan, Corn and Peas

Cook the macaroni in a pot of boiling salted water until al dente, drain, rinse and drain well.

Preheat the oven to 180°C (approximately 350°F). Butter a 24 cm (approximately 10-inch) springform pan.

Peel the onion and chop finely. Heat the oil in a skillet, and sauté the onion until translucent.  Peel the garlic, squeeze through a garlic press, add to the pan and sauté until soft. Drain the corn, thaw the peas and add to the pan and cook briefly. Remove from the heat.

In a large bowl, whisk the cream with the eggs, stir in the sour cream and half of the cheese, the macaroni and the sauteed vegetables. Season with salt, pepper and nutmeg, pour into the springform pan, sprinkle with remaining cheese and bake until set, about 45 minutes.