Macaroni casserole
A traditional Finnish pasta bake, makaronilaatikko.
Ingredients
- 400 g macaroni, dryweight (3 cups)
- 400 g ground beef
- 1 yellow onion
- 2 tablespoon tomato puree
- 2 tablespoon soy sauce or 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoon mixed dried herbs (or basil and thyme)
Egg-milk mix
- 3 eggs
- 2,5 cups milk
- ½ teaspoon nutmeg powder
Topping
- ½ cup grated cheese
- 1 teaspoon oregano
Instructions
- Boil the macaroni in salted water. Reduce 2 minutes from the cooking time. 6 minutes is average. Pour out the water after cooking.
- When the macaroni is boiling peel and chop your onion into very small cubes. Preheat your oven to 350 F(175 C).
- Fry the beef and onion on a pan until the fat and liquid have fried away and you have a dryish meat onion mix. Make sure you don´t burn it.
- Add in the soy sauce, tomato paste, and spices. Mix well.
- Whisk together eggs, milk, and nutmeg.
- Pour your macaroni into the baking dish. Mix in the beef and give it a stir. Pour the egg-milk over the macaroni-meat mix.
- Top with grated cheese and oregano. Cover your dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for additional 15 minutes.
- Let the pasta bake rest a while before serving, so the egg milk mixture sets.
Video
Notes
This stores for 3-4 days in the fridge. Delicious as reheated. Can be frozen for up to 3 months.
Some traditional recipes also have allspice. If you like the taste then add ½ teaspoon into the meat.
Make a gluten-free version by using gluten-free macaroni or pasta.
Milk free version is made with plant milk.
Nutrition
Serving: 1servingCalories: 465kcalCarbohydrates: 51.8gProtein: 32gFat: 13.1gSaturated Fat: 5.6gSodium: 1300mgFiber: 2.8gSugar: 0.8gCalcium: 254mgIron: 5.1mg
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