📝 About This Recipe
A beloved legacy of Indonesian-Dutch fusion, Macaroni Schotel is a savory, custard-like pasta bake that transcends the typical mac and cheese. This dish features al dente macaroni enveloped in a rich, nutmeg-scented egg and milk custard, punctuated by salty smoked beef and melted cheddar. It is baked until the top develops a signature golden-brown crust, offering a nostalgic taste of comfort that is perfect as a hearty snack or a main course.
🥗 Ingredients
The Pasta Base
- 250 grams Elbow Macaroni (boiled al dente in salted water)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
Proteins and Fillings
- 150 grams Smoked Beef or Ham (cut into small squares)
- 2 links Chicken Sausage (thinly sliced)
- 1 medium Carrot (finely diced or grated)
The Custard Mixture
- 400 ml Whole Milk (at room temperature)
- 3 pieces Large Eggs (lightly beaten)
- 150 grams Cheddar Cheese (grated, divided for mixture and topping)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Nutmeg (freshly grated for best aroma)
- 1 teaspoon Chicken Broth Powder (optional for extra umami)
Topping & Garnish
- 50 grams Parmesan Cheese (grated for a crispy crust)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a 20x20 cm baking dish or several individual ramekins with butter and set aside.
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2
Boil the macaroni in a large pot of salted water until just al dente (about 1-2 minutes less than the package instructions). Drain and set aside.
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3
In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the diced onions and minced garlic until fragrant and translucent.
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4
Add the smoked beef, sausages, and carrots to the skillet. Cook for 3-4 minutes until the meats are slightly browned and the carrots have softened.
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5
In a large mixing bowl, whisk together the milk, beaten eggs, salt, white pepper, nutmeg, and chicken broth powder until well combined.
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6
Add the cooked macaroni and the sautéed meat mixture into the bowl with the milk and egg custard. Stir well to ensure every piece of pasta is coated.
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7
Fold in 100g of the grated cheddar cheese into the mixture. The cheese will melt into the custard during baking, creating a creamy texture.
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8
Pour the entire mixture into the prepared baking dish. Use a spatula to level the top and ensure the liquid is evenly distributed.
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9
Sprinkle the remaining 50g of cheddar cheese and the parmesan cheese evenly over the top.
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10
Place the dish in the center rack of the oven. Bake for 35-40 minutes, or until the custard is set and the cheese on top is golden brown and bubbling.
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11
If the top isn't as brown as you'd like, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
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12
Remove from the oven and let it rest for at least 10 minutes. This is crucial as it allows the custard to firm up, making it easier to slice into clean squares.
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13
Garnish with fresh parsley before serving warm.
💡 Chef's Tips
Do not overcook the macaroni during the boiling stage; it should have a bite as it will continue to cook in the oven. For an extra creamy texture, replace 100ml of the milk with heavy cream. Always use freshly grated nutmeg; it is the signature flavor profile of an authentic Indonesian Schotel. If you prefer a 'dry' style schotel, add one extra egg; for a 'moist' style, add an extra 50ml of milk. Avoid using pre-shredded cheese from a bag, as the cellulose coating prevents it from melting smoothly into the custard.
🍽️ Serving Suggestions
Serve with a side of spicy Indonesian Sambal or bottled chili sauce for a kick. Pair with a light green garden salad tossed in a vinaigrette to balance the richness. A glass of iced lemon tea or cold fruit punch cuts through the creamy flavors perfectly. Slice into small cubes to serve as an elegant appetizer for parties or potlucks.