Macaroni Schotel Indonesian Macaroni Cheese Food

MACARONI SCHOTEL

Steps:

• Get a large oval dish ready. Grease it with butter. Set aside.
• Clean the chicken and cut in big chunks. Then put hot boiling water in a pot and add in the chicken. Boil the poultry until it's thoroughly cooked. Drain it, and when it's a bit cooled down, shred the meat into slivers. Set aside.
• Boil and cook the macaroni until al dente, drain and set aside.
• Preheat the oven at Gas 4/ 180℃/ 350℉.
• Peel and chop the onion.
• Peel and crush the garlic until it becomes a paste.
• Heat and melt the butter on a frying pan, and put your chopped onion in and fry until the onion becomes translucent and smells fragrant.
• Add in the garlic, and fry until the garlic is nicely fragrant.
• In a mixing bowl, put the cooked macaroni in, add the shredded chicken, onion and garlic, beaten eggs, milk, cheese, nutmeg, salt and pepper.
• Mix and stir the macaroni mixture until all well blended and mixed.
• Pour the mixture into the dish. Spread it nicely and evenly.
• Bake the dish in the oven for about 45 minutes or until it's fully cooked.
• Enjoy.

DUTCH-STYLE MACARONI

Steps:

• Preheat the oven to 400°F Boil the macaroni until al dente (around 6 minutes).
• Meanwhile slowly heat the cream then add the cheese, stir until melted.
• Spray a baking dish with cooking spray then dump in the macaroni & ham. Pour over the cheese sauce & stir until well blended.
• Sprinkle on the breadcrumbs then drizzle on the butter. Bake for 20 minutes.

MACARONI SCHOTEL (INDONESIAN MACARONI CHEESE)

Steps:

• Prepare macaroni according to package directions to the "al dente" stage. Drain and set aside.
• In a large non-stick skillet, saute the onions on medium-high heat for 5 minutes then add the garlic. Saute until garlic is fragrant (1 minute).
• Add the corned beef and start breaking into smaller pieces. Saute for 3 minutes. Add hot dog cubes and sliced ham and saute for 1 minute more. Set aside.
• In a greased baking dish, add half of the noodles and top with meat mixture. Spread meat mixture evenly leaving 1/2 inch space around edges of the pan.
• Top meat mixture with thin slices of the neufchatel cream cheese, leaving 1/2 inch space around edges of baking pan.
• In a mixing bowl, combine both milks, sugar, eggs, salt, black pepper and nutmeg. Slowly pour half around edge of baking pan so that it can drain under the meat and cheese mixture.
• In the remaining sauce mixture, add the parmesan cheese and stir well to combine. Pour over top of casserole from side to side.
• Layer shredded cheese across the top of the casserole. Cover casserole and place in refrigerator overnight.
• When ready to cook, heat oven to 400 degrees F and bake for 40-45 minutes. Top should be golden brown. Allow to cool for 15 minutes and serve with ketchup and chili sauce, if desired.