Baked Fussili Creamy Rendang

• 300 g boiled fusilli pasta

• 200 g shredded rendang beef

• 50–75 g rendang paste/spice mix

• 3 cloves garlic, minced

• 1/2 onion, finely chopped

• 25 g butter

• 400 ml milk

• 100 g cooking cream

• 80 g grated cheddar cheese

• 150 g mozzarella cheese

• Salt to taste

• White pepper to taste

• Chopped parsley

Tools

• Cutting board

• Knife

• Mixing bowl

• Spoon

• Silicone spatula

• Kitchen paper towel

• Black latex gloves (not plastic gloves)

• Grater

• Balloon whisk

• Ninja Crispi