Casseroles.00_06_58_24.Still046-2
PXL_20230917_201613100.MP
Casseroles.00_06_56_22.Still045

Macaroni Schotel

INDONESIA

Macaroni Casserole

SUBMITTED BY

Nadia

Jump to Recipe

Nadia showed me a whole new take on mac and cheese that I’d never heard of using one of my favorite sleeper ingredients: canned corned beef!

Macaroni Schotel, also known as Schelotel Makaroni or simply Macaroni Schotel, is one of Indonesia’s most beloved comfort foods — a creamy baked macaroni dish that reflects the country’s layered culinary history. Its story begins during the Dutch colonial era, when European settlers introduced Western-style casseroles, cheese, and pasta to the Indonesian archipelago. The word “schotel” itself comes from Dutch, meaning “dish” or “casserole.” Early recipes were inspired by Dutch oven-baked meals like macaroni met ham en kaas (macaroni with ham and cheese), which were then adapted to local tastes and available ingredients.

From European Tables to Indonesian Homes

Originally, Macaroni Schotel was a dish enjoyed in colonial households, often served during festive occasions or Sunday dinners. It was considered elegant and Western — a symbol of refinement in early 20th-century Indonesia. Over time, however, the dish moved beyond colonial kitchens and found its way into Indonesian homes, where local cooks gave it their own creative twists. Meat such as corned beef, chicken, or tuna replaced the traditional ham, and local spices like nutmeg and white pepper added a distinctly Indonesian aroma. Some families began incorporating chili sauce or fried shallots for an extra kick of flavor, blending European creaminess with Indonesian spice.

Post-Independence Popularity

After Indonesia gained independence in 1945, Macaroni Schotel remained a cherished part of the nation’s evolving cuisine. It became a popular home-baked dish for holidays, birthdays, and potlucks. During the 1960s and 1970s, as ovens became more accessible in urban homes, the dish spread across generations, often appearing on the menus of cafés and small bakeries. It represented both nostalgia and modernity — a Western-inspired comfort food that Indonesians had fully made their own.

Baked or Steamed: Regional Variations

Today, Macaroni Schotel comes in many forms. The baked version (schotel panggang) is rich and golden, often topped with cheese that forms a slightly crispy crust. The steamed version (schotel kukus) is softer, lighter, and popular in regions where ovens are less common. Both are equally loved and often served warm as a main dish or snack. In Indonesian households, recipes are passed down like family heirlooms, each with small differences in seasoning, texture, or choice of meat.

A Symbol of Culinary Adaptation

What makes Indonesian Macaroni Schotel so fascinating is how it perfectly illustrates Indonesia’s long tradition of culinary adaptation. Like other colonial-era dishes such as risoles and bitterballen, it shows how foreign influences were localized through creativity and resourcefulness. The blend of macaroni, milk, eggs, cheese, and spices captures a story of cultural exchange — a European dish transformed by Indonesian taste.

Today, Macaroni Schotel remains a favorite across Indonesia, enjoyed from street stalls to upscale cafés. It’s also a staple at buka puasa meals during Ramadan and a beloved addition to potluck gatherings. Its versatility, warmth, and nostalgic flavor continue to bring families together, reminding everyone of Indonesia’s rich history of blending global and local cuisines into something uniquely its own.

Macaroni Schotel

Servings 12
Print Recipe Pin Recipe

Ingredients
  

  • 3 cups elbow macaroni
  • 1 sweet onion chopped
  • 1 12 oz can corned beef
  • 1-2 Tbsp butter
  • Salt, sugar, black pepper, garlic powder, nutmeg (optional), and chicken bouillon powder to taste
  • 2 cups milk
  • 4-5 large eggs beaten
  • 3 cups triple cheddar cheese or cheddar jack cheese shredded

Instructions
 

  • Pre-heat oven to 350℉.
  • Boil elbow-shaped macaroni (follow the box instruction, add 2 min), drain, rinse in cold water and set aside.
  • In a large skillet, heat up the butter and sauté the onion, add salt, sugar, pepper, garlic powder, nutmeg (if using) and chicken bouillon powder to taste.
  • Add corned beef and continue to sauté until the beef is cooked evenly; set aside and mix with the cooked macaroni, let cool.
  • In a separate bowl, beat the eggs and milk, then add to the cooled corned beef/macaroni mix (so the eggs don’t get cooked!).
  • Add 1.5 cups of shredded cheese; mix evenly.
  • Take a buttered casserole dish (size: 9 x 13 in) and put all the mix into the dish. Spread the rest of the cheese evenly to the top-most layer.
  • Cover with aluminum foil and bake in the oven for about 30-40 minutes. Poke the casserole with a toothpick and if it’s clean when it comes out, then it’s ready for the next step to brown the cheese.
  • Remove the foil and turn on the broiler, about 5-10 minutes. The top layer of cheese should be a little browned.
  • Wait for 15-20 minutes to cool before serving. Enjoy!
Course: Dinner
Region: Asia

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.