 Macaroni casserole baked with cheese | |
| Course | Pasta |
|---|---|
| Main ingredients | Macaroni, eggs, milk |
Macaroni casserole is a dish of baked pasta. It is especially known as a staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. It is commonly made with cheese or breadcrumbs sprinkled on top.
In Finland, the dish is called makaronilaatikko (Finnish) or makaronilåda (Swedish), lit. 'macaroni casserole', and is one of the most popular traditional dishes. [2] [3] According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. [4] The dish is most commonly made with minced meat. Macaroni casseroles are readily available in Finnish grocery stores as pre-packaged meals.[ citation needed ]
In Sweden, the dish is called makaronipudding or makaronilåda. [5] The Swedish version is usually made with ham, leek, and cheese.[ citation needed ]
In Malta, a baked dish called imqarrun is made with macaroni, bolognese style meat sauce and egg. Other versions add chicken livers, hard boiled eggs, peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and help to bind and set the pasta. This is not to be confused with timpana, which has an outer pastry casing.[ citation needed ]
In North Macedonia, the dish is called makaroni vo tava, and is made with macaroni, minced meat and a bolognese-style meat sauce. The macaroni casserole is topped with grated cheese or crumbled white cheese when baking. Can sometimes also include egg, like the Maltese version.[ citation needed ]
In Indonesia, the dish is sometimes known as makaroni schotel [6] or makaroni schaal. [7] This dish was introduced by the Dutch during the occupation in Indonesia. Therefore, 'Schotel' or 'schaal' (meaning 'dish' [7] ), borrowed from Dutch language, refers to the container used to make this food. The Indonesian version is usually made with cheese and meat (smoked beef is widely used, alternatively sausage or tuna. Potato is sometimes also used).[ citation needed ]
{{cite web}}: CS1 maint: numeric names: authors list (link)
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles originated in China, pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Macaroni and cheese is a dish of macaroni and a cheese sauce, most commonly cheddar sauce.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Spaghetti and meatballs is an Italian-American pasta dish consisting of spaghetti, tomato sauce, and meatballs.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables or fish; the latter are also commonly known as fish balls.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Pasta al forno or timballo di pasta is a typical dish of Italian cuisine, made of pasta covered with béchamel sauce, tomato sauce and cheese, and cooked in the oven.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
