In Indonesia, macaroni casserole is known as "Macaroni Schotel" and was introduced by the Dutch. My paternal grandparents grew up during the Dutch colonization and spoke the language fluently. My grandmother (oma Tuti) would make macaroni schotel pretty often when I was growing up and my sisters and I loved it. Eating this always make me think of her and I'm happy that Colin loves it too!
I personally love casseroles because you basically throw all the ingredients together and let it bake in the oven. And the leftovers (if there are any) are great to pack and reheat for lunch the next day. Honestly, I think casseroles taste even better after a day or two!
Ingredients
1 pound Elbow Macaroni (uncooked)
1 can Spam or Ham (cut into small cubes)
1 pound Shredded Cheese (I like to use Muenster Cheese but Cheddar or Monterey Jack Cheese works well also)
2 cups Broccoli florets (raw)
3 cups Milk
6 eggs
2 tsp. Ground Nutmeg
1/4 cup Sugar
Salt and Pepper, to taste
Direction:
1. Preheat oven to 400F.
2. Bring a pot of water to a boil. Add salt then drop in macaroni. Cook until al dente
(follow instruction on the box). Drain and put the macaroni back into the pot.
3. While still hot, add meat, cheese, and broccoli florets and mix until the cheese melts.
4. Transfer macaroni mixture into a 9"x13" baking dish.
5. In a bowl, whisk together eggs, milk, nutmeg, sugar, salt, and pepper.
6. Pour egg mixture into the baking dish and stir until even.
7. Bake in the oven for 45-50 minutes.
TIP: Make sure there's enough liquid to immerse most of the filling so the top won't get dry while baking. Add more milk if needed.
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