Makaronilåda (literally ‘macaroni box’ – can also be called makaronipudding, which I’ll leave you to figure out yourselves) is a Swedish kind of pasta bake, and it’s something I used to eat a lot when I was a kid. It’s a real nostalgia-meal and whenever I have it I remember being a kid. It’s such a feel-good food!
(And I apologise in advance that the photo is not the best. It was very dark and difficult to get a good picture.)
The difference between a Swedish pasta bake and an English pasta bake is that the Swedish one is ‘kept together’ with äggstanning, which you apparently can’t translate into English, but which is a mix of eggs and milk like you use in a quiche, instead of a tomato-based pasta sauce. You can use any kind of pasta really (but I wouldn’t recommend spaghetti) and either keep it vegetarian with the äggstanning only, or add bacon or sausage bits. It’s quick and easy and great to freeze, so I usually make four portions to have in the freezer for those lazy days and nostalgic lunches.
Ingredients (4 portions)
3 pcs eggs
300 ml milk
Boil the pasta as per the instructions.
Fry the bacon until crisp.
Mix the eggs with the milk, some salt and pepper, and whisk.
Pour the pasta and bacon into a greased tin and pour over the äggstanning. Cover with shredded cheese and bake in the oven at 200 degrees Celsius until set (approximately 20-30 minutes depending on how deep your tin is).
The best thing to serve this dish with is – of course – lingonsylt. Lingonsylt (lingonberry jam) is a very Swedish (Nordic?) thing, and if you want to be ‘convenient’ it’s a bit similar to cranberry sauce. Swedes eat it with meatballs (as you’ll know if you’ve ever been to IKEA), meatloaf, black pudding, oven pancake (another Swedish thing), kroppkakor (another Swedish thing), etc. It is the best thing. Ever. I might even make a whole post about lingonberries in the future.