Baked Macaroni Schotel

October 29, 2011

I was actually planning to make a simple mozzarella cheese stick for our snack on that day and imagining of decent fresh salad to go with. Since I have a packet of my favorite cracked peppercorn cheddar *sharp and crumbly, I was thinking that it would be perfect touched for the salad. After thinking again and recalled my earlier day, how I love to spent my chilly and peaceful rainy season with my macaroni schotel.

The whole scene of mozzarella stick and salad was turn-off and I said forget it, I made my mind to bake the macaroni schotel. The recipe adapted-taken on line from few links. I have kept it recipe in my folder very long time ago at the time when my cooking interest was hot and really happening and today I adapt the recipe all over again.

The very simple method dish and of course yummy—the unique unity name of dish between Italian and Dutch *Macaroni and Schotel, it become once upon a time famous dish in Indonesia ever since.

Baked Macaroni Schotel


1½ cups dried elbow macaroni.
4 eggs
100ml milk
100ml evaporated milk
½ cup grated cheddar
2 tbsp cracked pepper crumbly-sharp cheddar (optional)
½ cup ground beef
½ cup chopped onions
1 cloves garlic, chopped
½ tsp white pepper powder
½ tsp ground nutmeg
salt to taste

Cheesy topping sauce

100ml milk
100ml evaporated milk
1 heaping spoons butter
1 1/2 tablespoon flour
1 cup grated cheddar

Cheesy topping
1 cup grated cheddar
½ cup grated mozzarella


Preheat oven to 350 degrees F (175 degrees C)

Cook macaroni in boiling salted water until the pasta just firm to bite, 
drain the water and set aside

Meanwhile, heats small amount butter in a skillet, 
fry onions until wilted, add ins garlic fry until aromatic.

Add-ins ground beef, nutmeg and white pepper powder, 
season with salt, stir fry until the beef change to dark colour,
remove skillet from fire. 

Break the eggs in a small bowl, beat using a fork-set aside.

Place macaroni in a big bowl, add–ins beef spiced and pour in the milk, 
evaporated milk, eggs, grated cheddar cheese 
and crumbly cheddar *if using
season with salt if necessary.
Buttered casserole dish * I used 18cm 7 inches baking tray
pour-ins the mixture, bake for 25 minutes

Make the cheesy sauce,

Mix the milk with flour in a bowl
Heats butter in a skillet over medium fire, add-ins the milk mixture
Stir well until its thicken, add-in grated cheddar cheese
Remove from fire and set a side

When the macaroni is cooked, remove from the oven.

Pour in the cheesy sauce over the macaroni, 
(smooth with rubber spatula)

To finish the whole dish, topping with grated cheddar cheese 
 and grated mozzarella

Bake for about 10-15 minutes or 
until the cheese perfectly melt and browned.

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