Try adding one sautéed onion for extra flavor.
Old-Fashioned Finnish Macaroni Casserole
A cherished classic from my Grandmother’s recipe book, simple, hearty, and full of comfort. This old-fashioned macaroni casserole (Mummin Makaroonilaatikko) is made with simple pantry staples and finished with a golden, crispy top. Perfect as a side dish, especially with roasts and rich sauces.
Ingredients
- 400 g elbow macaroni (maccheroni) or other short pasta
- 2 liters water
- 6 dl (2.5 cups) whole milk
- 3 eggs
- ½ tbsp salt
- 2 tsp sugar
- ¼ tsp white pepper
- 4-5 tbsp breadcrumbs
- 3 tbsp butter for topping
Instructions
Cook the Macaroni:
- Bring the water to a boil and add a pinch of salt.
- Add the macaroni and cook according to the package instructions until tender. Drain and set aside.
Prepare the Base:
- Grease a baking dish and pour in the drained macaroni. In a bowl, whisk together the milk and eggs. Season with salt, white pepper, and sugar.
- In a bowl, whisk together the milk and eggs. Season with salt, white pepper, and sugar.
Assemble:
- Pour the egg mixture evenly over the macaroni in the baking dish. Sprinkle the breadcrumbs on top.
- Using a cheese slicer, shave thin slices of butter over the breadcrumbs for a golden, crispy finish.
Bake:
- Bake in a preheated oven at 150–175°C (300–350°F) for about 1 hour, or until the custard is set in the center. Let the casserole rest for 10–15 minutes before serving.
Notes
🍽️ Serving Suggestions
- This macaroni casserole pairs wonderfully with oven roasts and festive meals. It’s especially delicious served with a sauce made from roast pan drippings.
- While macaroni is traditional, you can also use other short pasta types such as penne, rigatoni, or shells. Just make sure the pasta is a similar size to macaroni for the best texture in the casserole.
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