Macaroni Schotel

Best if you use elbow macaroni, as that what we would always use in Indonesia, when making this dish. I didnt have any hahah Still good tho!

175 g macaroni
enough water for boiling
1 tsp salt
2 tbsp cooking oil
1 can corned beef
150 gram grated cheese
5 eggs
750 ml milk
margarine and all purpose flour as needed
2 tbsp margarine for sauteing
1 medium size onion, chopped
1 cube of compressed chicken broth, crumbled
2 tsp ground white pepper
1 tsp grated nutmeg
salt to taste

Preheat oven to 180 C, grease and flour pyrex
Bring water to boil, add a little salt and oil, boil macaroni until tender, drain, rinse with cold water, and drain again
Heat margarine, saute onion, add in  corned beef and cook until it changed in color
Take off from heat, add into macaroni. Mix in grated cheese, cubed chicken broth, white pepper, salt,  and nutmeg, mix well
Beat eggs, pour into macaroni mixture, add in milk, stir to combine
Pour mixture into pyrex and bake for 40-60 minutes
Serve warm with your fav. sauce

Print Recipe

Macaroni Schotel

Servings: 0

Ingredients

• 175 g macaroni
• enough water for boiling
• 1 tsp salt
• 2 tbsp cooking oil
• 1 can corned beef
• 150 gram grated cheese
• 5 eggs
• 750 ml milk
• margarine and all purpose flour as needed
• 2 tbsp margarine for sauteing
• 1 medium size onion chopped
• 1 cube of compressed chicken broth crumbled
• 2 tsp ground white pepper
• 1 tsp grated nutmeg
• salt to taste

Instructions

• Preheat oven to 180 C, grease and flour pyrex
• Bring water to boil, add a little salt and oil, boil macaroni until tender, drain, rinse with cold water, and drain again
• Heat margarine, saute onion, add in  corned beef and cook until it changed in color
• Take off from heat, add into macaroni. Mix in grated cheese, cubed chicken broth, white pepper, salt,  and nutmeg, mix well
• Beat eggs, pour into macaroni mixture, add in milk, stir to combine
• Pour mixture into pyrex and bake for 40-60 minutes
• Serve warm with your fav. sauce