Makaronilaatikko (Finnish Macaroni Casserole)

Ingredients

• 250 g elbow macaroni
• 400 g ground beef
• 1 yellow onion (medium, finely diced)
• 1 tbsp butter
• 1 tsp kosher salt (divided)
• 0.5 tsp ground black or white pepper
• ground nutmeg (pinch)
• 2 eggs (large)
• 500 ml whole milk (about 2 cups)
• 0.5 tsp salt (for the egg milk)
• ketchup (for serving)

Steps

1. 1

   Boil the elbow macaroni in salted water until just al dente. Drain and set aside.

2. 2

   In a large skillet, melt the butter over medium heat. Add the finely diced yellow onion and sauté until softened.

3. 3

   Add the ground beef to the skillet. Season with a portion of the kosher salt, pepper, and a pinch of nutmeg. Cook until the beef is browned through.

4. 4

   In a separate bowl, whisk together the eggs, whole milk, and 1/2 teaspoon of salt to create the 'egg milk'.

5. 5

   Preheat your oven to 350°F (175°C).

6. 6

   In a greased baking dish, combine the cooked macaroni and the browned ground beef mixture.

7. 7

   Pour the egg milk mixture over the macaroni and beef, ensuring it is evenly distributed.

8. 8

   Bake in the preheated oven for 35-45 minutes, or until the custard is set and the top is lightly golden.

9. 9

   Serve hot, traditionally topped with a little bit of ketchup.

Notes

The author notes that while this was once a fancy dish for wealthy households in the 1800s, it became a practical staple after WWII. It is a childhood favorite in Finland, often served in schools.

Nutrition per serving

• main
• casserole
• Finnish
• comfort food
• beef
• pasta
• baked