This is one of our all-time favourite Saturday afternoon dinners. In Norwegian it is called “Makaroni og skinke grateng” - meaning “au gratin” as in covered with bread cumbs (not cheese this time) and browned. Tasty and quick to make - and the ingredients are all common things that we typically have in our fridge already. That means that lazy Hild and Rob didn’t have to make the 5 minute trip across the road to the 24 hour supermaket to buy anything special! So here we go - recipe kindly shared by Janet:
Ingredients (we divided the original recipe by 2 to feed two people)
Directions
Cook macaroni in the milk until the macaroni goes soft. Hild was stirring constantly in fear of burning the milk, but this could be to excessive. We invite you to try without all the stirring… Then one was supposed to let the macaroni and milk cool down, but as usual Rob and Hild were not prepared to wait. So we mixed in the egg yolk, nutmeg, and pepper. If we had managed to find proper smoked lamb we would have used that, but we mixed in cubed bacon in stead. Then we should have whisked the egg white and folded it into the mix. But our mixer wasn’t cooperating so we just added a stirred egg white to the mix. The end results was OK but not as “fluffy” as it was supposed to be. We poured the mix into an oven proof dish (21 x 14 cm) and sprinkled bread crumbs on top. The dish went on the middle rack in the oven at 180 degrees Celsius for 40-45 minutes.
Afterthought: If we had whipped the egg white properly, we may have needed a bigger dish!
At home we used to serve this with melted butter and a salad. This time we didn’t feel like a salad so we had tomato ketchup in stead. It was nam nam. Hild forgot to take photos (sorry).