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Makaronilaatikko (Finnish macaroni and beef bake)
12m+ · Baked macaroni and minced beef set in a soft egg-and-milk custard, Finland's children's favourite
Makaronilaatikko, macaroni and minced beef baked in an egg-and-milk custard, is the dish Finnish children vote for again and again, at home and in school canteens, often eaten with a dab of ketchup. It bakes until the top is golden and slightly crunchy and the inside soft and custardy, ideal for toddlers from a year old. This version adds no salt, only white pepper, so adults can season at the table. It contains gluten (wheat pasta), egg and milk. Chef's tip: bake it until a knife in the middle comes out clean; a wobbly centre means the custard isn't set.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 6
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk, egg, gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 9 oz macaroni
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 12 ½ oz beef mince
- 1 pinch ground white pepper
- ½ oz unsalted butterfor the dish and top
- 2 eggs
- 2 ½ cups whole milk
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Cook 9 oz macaroni in a large pan of unsalted boiling water for 2 minutes less than the packet says, then drain.
8 minStep 2: Meanwhile, heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook 1 onion for 4 minutes until soft. Add 12 ½ oz beef mince and cook for 6–8 minutes, breaking it up well, until browned with no pink left. Season with 1 pinch ground white pepper.
12 minStep 3: Grease a 2-litre ovenproof dish with some of ½ oz unsalted butter. Mix the macaroni and beef and spread them in the dish.
Step 4: Whisk 2 eggs into 2 ½ cups whole milk and pour it evenly over the macaroni. It should come almost to the top of the pasta. Dot with the rest of the butter.
Step 5: Bake for 50–60 minutes, until the top is golden, the custard has set and a knife in the centre comes out clean, and the middle reaches 160°F. The common mistake is taking it out too early, when the egg custard is still runny.
55 minStep 6: Rest for 10 minutes before cutting. Chop a small square into bite-sized pieces for your toddler and cool until warm.
10 minStep 7: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in portions for up to a month. Reheat until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 20 g
- Carbs
- 34 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does makaronilaatikko (Finnish macaroni and beef bake) take?
- About 80 minutes in total: 15 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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