A well-known dish and successful at potluck parties: Mac’ n Cheese Indo Style – or better known as ‘ Indische Macaroni Schotel’ (schotel is the Dutch word for dish). Instead of making it in a casserole dish I use a 6 or 12-cup nonstick Cupcake Pan. Now it serves as finger food and does well as appetizer at cocktail parties. It also saves you the trouble of having to cut it into smaller pieces and best of all it is crispy on all sides!
- 2 cups elbow macaroni, uncooked ½cup butter
- 5 eggs
- 0.8 cup milk
- 1 cube chicken bouillon
- 1 teaspoon nutmeg pepper
- 2 cloves garlic, finely chopped
- 1½cups sausage, diced
- 1 1/3 cups grated cheese, preferably aged Gouda bread crumbs
- Preheat oven to 400 degrees F. Cook the macaroni according to packet directions (al dente), drain, set aside and add one tablespoon butter to prevent sticking. Beat the eggs and add the milk. Add bouillon cube, nutmeg, pepper and salt to taste.
- Sautee the garlic in a nonstick pan for 1 minute and add the diced sausage and sautee for another 2 minutes. Place a layer of macaroni in a greased cupcake baking pan and then a layer of diced sausage and then some cheese.
- Pour some of the cheese/egg mixture. Then add another layer of macaroni and a layer of sausage and cheese/egg mixture. End with a last layer of macaroni. Sprinkle breadcrumbs and remaining cheese on top.
- Bake the macaroni for 35 to 45 minute’s in the oven. The top should be golden brown. Let cool and put in refrigerator for another 4 hours.
- Garnish with some parsley. Serve with chili sauce and sliced sweet and sour pickles.