Macaroni Casserole ‒ Makarooniloota

We often eat some fiber or protein rich pasta as a sidekick for the main dish. But me and my spouse haven't been able to make a deal about how to cook pasta. He thinks it should be al dente in South European style, I find crunchy pasta plain raw. So the ideal way to steamroll my opinion through is to make macaroni casserole. It's so easy to make that pretty much the only way to ruin it would be using raw macaronis. No one could ever want stony macaronis in their casserole.

This is one of those dishes that all the Finns love. (And I'm next to certain that the comfort food of Americans called macaroni and cheese resembles this a lot.) First it was just a sidekick, nowadays it has developed into a main course. But it can still be used as both. If you just want a sidekick leave out the soy, the cauliflower and the broccoli. And probably part of the milk. I shold test that myself.

- 4 dl full corn macaroni
- 3 dl soy crumbles (or pea)
- 1/2 cauliflower
- 1 broccoli
- 1 red onion
- 2 dl soy yoghurt
- 50 g blue-style soy cheese
- 3 dl oat milk
- 1 stock dose
- 1 chili
- 2 garlic cloves
- 1 pucnd of fresh dill
- black pepper
- mustard powder
- oil for frying
- margarine for the casserole and on the top
- breadcrumbs for the casserole

Cook the macaroni with the stock. Soak the soy with the remaining broth. Chop the onion and the chili. Fry the onion and the soy together with the chili and other spices. Crumble the cheese into the yoghurt. Butter your casserole and cover with breadcrumbs. Mix everything except the milk and the remaining margarine in the casserole. Pour the milk evenly and top with a few margarine pieces. Bake in 200°C for half an hour.

Many peoople like to eat their macaroni casserole with ketchup. It's worth trying although this is quite delicious on its own.

Nutritional values / 1600 g:
energy 2454 kcal
fat 88 g
protein 104 g
carbohydrates 207 g
fiber 43 g