The idea came to me when my children suddenly asked me to cook macaroni schootel, but by chance I did not have a stock of the smoked beef or sausage that is commonly used as stuffing. I used minced beef as stuffing instead . . . and it turned out that they liked it! I hope you do too!
Ingredients:
- 110 g (1/2 pack) macaroni
- 50 g onion, finely chopped
- 1 tablespoon butter, for frying
- 4 eggs, beaten
- 400 ml of liquid milk
- 100 grams of grated cheddar cheese, for dough
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon nutmeg
- 25 grams of grated cheddar cheese, for sprinkling
- Parmesan cheese, for sprinkling (additional)
Filling Ingredients:
- 125 grams of minced beef
- 50 ounces canned mushrooms, sliced or diced wide
- 1/2 piece peppers, diced
- 50 g onion, finely chopped
- 1 tablespoon butter, for frying
- 3/4 cup tomato sauce (approx)
- 1/2 teaspoon Italian herb
How to make:
- Boil macaroni and add 1 tablespoon of butter, boil for about 7 min.
- Strain macaroni, flush it with cold water, then drain.
Filling:
- Saute onion until fragrant.
- Then add the minced beef, stir until it changes color.
- Add mushrooms, tomato sauce, Italian herbs and a little water.
- Cook until the meat is browned and the sauce thickens.
- Add bell pepper, stirring until the sauce thickens. Drain.
- Saute onion until fragrant, add macaroni, stir briefly, and remove from the heat.
- Add in order: eggs, milk, cheese and other condiments (salt, pepper, nutmeg). Mix well.
- Grease a heat resistant dish, size 16 x 29 cm with butter.
- Pour 1/2 batter macaroni into it.
- Flatten the filling on top of it, then cover with the remaining macaroni mixture.
- Finally sprinkle with grated cheddar and Parmesan cheese.
- Bake in an oven that has been preheated to a temperature of 350 F for 30-35 minutes or until cooked.
- Serve warm with tomato sauce.
Note:
When using smoked beef or sausage as stuffing, put both into the fragrant onion stir.