Skillet Macaroni Schotel
Makaroni Schotel Teflon·(mah-kah-ROH-nee SKOH-tuhl TEH-flahn)
The Indo-Dutch Heritage: Diaspora Comfort Food
Long before macaroni and cheese came out of a blue box, Indonesian mothers were making Makaroni Schotel. A rich, savory remnant of the Dutch colonial era, the bake was eagerly adopted and remixed with local spices by native cooks. Rather than fussing with a long oven bake, resourceful households perfected the "teflon" method—a stovetop technique using a covered non-stick skillet that creates a beautiful, caramelized cheese crust without heating up the kitchen. For first-generation kids growing up in the States, this tastes exactly like a Saturday afternoon at home. The secret lies in a tin of canned corned beef for a hit of deep, savory umami, and a heavy pinch of ground nutmeg—the native Indonesian spice that transforms a standard pasta bake into something distinctly, wonderfully Indo-Dutch.
Before you start
Grate your own cheese.
Do not use pre-shredded cheese from a bag. It is coated in anti-caking agents that will prevent it from melting properly into the custard.
Ingredients
- dry elbow macaroni8 oz
- vegetable oil1 tbsp
- unsalted butter2 tbsp
- yellow onion1/2 med
- garlic3 med clove
- canned corned beef6 oz
- eggs3 large
- whole milk1 1/2 cup
- all-purpose flour1 tbsp
- sharp cheddar cheese1 1/2 cup
- ground nutmeg1 tsp
- chicken bouillon powder1 tsp
- kosher salt1/2 tsp
- black pepper1/2 tsp
- sugar1/2 tsp
- mozzarella cheese1/2 cup
- dried parsley1 tsp
Method
- 01
Par-boil the macaroni.
Bring a pot of salted water to a boil, add the vegetable oil and macaroni, and cook for 6 to 7 minutes until al dente. Drain and rinse briefly with cold water to stop the cooking; the pasta must retain a slight bite because it will finish cooking in the skillet.
- 02
Whisk the custard together.
In a medium mixing bowl, vigorously whisk the eggs, whole milk, and flour until no lumps remain. Stir in 1 cup of the grated cheddar cheese, the nutmeg, bouillon powder, salt, black pepper, and sugar, then set aside.
- 03
Build the aromatic base.
Place a 10-inch non-stick skillet with a tight-fitting lid over medium heat and melt the butter. Sauté the chopped onion and minced garlic for 2 to 3 minutes until translucent and fragrant.
- 04
Render the beef.
Add the corned beef to the skillet, using a wooden spoon to break it apart. Cook for 3 to 4 minutes until the fat renders out and the meat gets slightly crispy at the edges.
- 05
Toss the pasta in the fat.
Reduce the heat to medium-low, add the drained macaroni to the skillet, and toss it thoroughly with the onion and beef mixture to coat the pasta in the savory fats.
- 06
Submerge the macaroni in the custard.
Pour the milk and egg mixture evenly over the macaroni and press down gently with a spatula to ensure the pasta is submerged. Critically, reduce your stove to the lowest possible heat setting right now.
- 07
Cover and cook on low.
Sprinkle the remaining half cup of cheddar cheese and the mozzarella evenly over the top, place the lid tightly on the skillet, and cook undisturbed for 12 to 15 minutes. The trapped steam gently sets the eggs and melts the cheese on top, while the bottom forms a highly desirable golden crust.
- 08
Rest and serve directly from the pan.
Remove the skillet from the heat and let it rest for 5 minutes with the lid off to allow the custard to firm up. Garnish with dried parsley, cut into wedges directly in the pan, and serve warm.
Notes
Never skip the nutmeg.
The sharp umami of the corned beef combined with the sweet warmth of the nutmeg is the defining characteristic of Indo-Dutch cuisine and the single most vital component to achieving authentic flavor here.
Control your heat.
Every stove is different. If your burner runs hot even on its lowest setting, move the skillet partially off the heat source. You want to gently steam the eggs without scorching the bottom crust.
Keep the sweet chili sauce handy.
In Indonesia, this dish is almost exclusively eaten with a healthy drizzle of sweet chili sauce (Saus Sambal) or tomato ketchup added right before taking a bite.