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Macaroni Schotel literally means macaroni dish. It’s a baked-cheesy dish that is delicious to enjoy as a light lunch, an afternoon savoury snack or as a starter among the food spread.
This dish is basically the Dutch style of macaroni and cheese that has become a part of Indonesian foods.
The difference is macaroni schotel uses more ingredients than mac and cheese. It is also baked until the dish becomes firmly set so that you can cut it into pieces.
Therefore, macaroni schotel is quite versatile to enjoy. It can be a meal as it is with a refreshing salad like this cucumber and tomato salad. Or, you can enjoy the schotel as a side dish among the food spread. You can also have this cheesy pasta dish as your packed lunch menu or go with you for a picnic.
Many popular recipes – both in Indonesia or outside – use corned beef and/ or sausages, but I don’t really eat shop-bought corned beef or any processed meat in that sense. Not only is it not easy to find the halal ones here in the UK, but I’m also not too keen on having processed food too much.
Hence, the recipe I’m sharing here uses shredded chicken meat. But you’re more than welcome to swap the chicken with corned beef or any other protein that you love.
And if you want it 100% vegetarian, you can skip the animal protein altogether, just add extra cheese to give more body and richness to the dish. Yummy.
The Ingredients That You Need
You only need macaroni pasta, boneless chicken, milk, cheddar cheese, onion, garlic, eggs, ground pepper, nutmeg, salt and a little butter.
Try to get good quality macaroni pasta in a small-size cut. Because some macaroni has a bigger size so it makes the schotel a bit too pasta-ey.
When it comes to dairy products such as milk or cheddar cheese, you can choose whichever type you like. I personally prefer whole milk and strong cheddar cheese as they make the dish creamier and more flavoursome.
As for nutmeg, we only need a pinch of it. So don’t worry if it’s not available for you. Though it does add a distinct yummy fragrance to the dish.
And for the pepper, ideally, you use the ground white pepper as its aroma suits well with nutmeg. But if the ground black pepper is all you have, you can make a delicious macaroni schotel with it. No worries.
How To Make Macaroni Schotel
Firstly, you get your shredded chicken ready. Clean the poultry and cut it into big chunks. Cook it in hot boiling water until the meat is thoroughly cooked. You can put a half-inch of ginger root in the chicken to get rid of its smell.
Once the chicken is cooked, drain it and shred its meat into slivers. Set aside.
Then cook your macaroni pasta until al dente, drain and set aside.
Get your dish ready by greasing it with butter and preheat the oven at gas 4/ 180℃/ 350℉.
Next, you chop the onion and mince the garlic. Fry the onion in a little butter until it turns soft and translucent. Then add in the garlic and fry further until the garlic releases an aroma. Turn the heat off and place the onion-garlic in a mixing bowl. Let it cool slightly.
Now, you add the macaroni, shredded chicken, grated cheese, milk, beaten eggs, salt and pepper into the onion-garlic mixture. Sprinkle the nutmeg if using. Stir it until all is mixed well and pour the mixture into the prepared dish. Spread it evenly and put the dish in the oven to bake for about 45 minutes until the macaroni schotel is fully cooked. A skewer should come out clean when you test it.
Tips To Make The Yummiest Schotel
- Get good quality macaroni pasta in a small size.
- The more mature the cheese, the more flavoursome your macaroni schotel will be. If you don’t have cheddar cheese, the best alternatives will be the Dutch Edam or Gouda.
- Beat the egg well until it’s fully mixed but not doesn’t rise.
Ways To Enjoy Macaroni Schotel
As mentioned above, you can enjoy the schotel for your light lunch. But it makes good afternoon savoury snacks as well because you can cut the dish into small pieces and make them as finger foods. I often make this baked macaroni dish for the kids’ packed lunches or for our picnic.
And it has been one of the recipe ideas for Sehri/ Suhoor during Ramadan in our household.
How To Keep The Baked Mac And Cheese
Macaroni schotel keeps well in the fridge/ refrigerator for a week. Just make sure you store it in a tight lid food container before you put it in the fridge.
You can also freeze the schotel and keep it for about 2 months. When you’re ready to eat it, just pop it in the oven for about half an hour or until it’s reheated well.
Thank you for reading. If you like macaroni and cheese, I hope you’ll be intrigued to try this Macaroni Schotel. Because it is equally delicious as Mac and cheese. And if you know somebody who may like the recipe, feel free to share the post and pin it.
And before you go, don’t forget to check out my other snacks and starters recipes that you’ll like.
- Indonesian chicken wontons – pangsit Ayam.
- Gado-gado Jakarta recipe.
- Ketoprak Jakarta: beansprouts, vermicelli, and tofu salad with peanut sauce.
- Perkedel Jagung: Indonesian sweet corn fritters.
- Mie Goreng: Indonesian stir-fried noodles.
Thank you for reading. All the best.