Authentic Finnish Macaroni Casserole (Makaronilaatikko)

Published: 7/27/2026

Known as “Makaronilaatikko,” this dish utilizes a specific “egg-milk” (munamaito) ratio. Technically, this is a savory custard where the dry pasta absorbs the seasoned liquid during the baking process.

Ingredients (6 servings)

• 12 oz (340 g) elbow macaroni (dry/unboiled)
• 1 lb (450 g) ground beef (80/20 lean-to-fat ratio)
• 1 small yellow onion, finely chopped
• 3 large eggs
• 3 cups (720 ml) whole milk
• 1 tsp (6 g) kosher salt
• 1/2 tsp (1 g) ground black pepper
• Butter for greasing the dish

Instructions

1. Preheat oven to 350°F (175°C). Generously grease a deep 9x13 inch baking dish with butter.
2. Sauté the ground beef and onion in a skillet until the beef is fully browned. Drain the excess rendered fat.
3. Critical Safety Note: Allow the ground beef to cool for at least 10 minutes. If the meat is too hot, it will prematurely scramble the eggs in the next step.
4. In the baking dish, combine the dry macaroni and the cooled beef and onion.
5. In a separate bowl, whisk the eggs, milk, salt, and black pepper until perfectly blended.
6. Pour the egg-milk mixture over the macaroni and beef. The liquid should almost submerge the solids.
7. Bake for 50–60 minutes. The casserole is done when the custard is set (no liquid remains when the center is pressed) and the top macaroni layer is slightly crisp.

Pro Tips

• Starch Gelatinization: Do not pre-boil the macaroni. Baking from dry allows the pasta to absorb the beef juices and the seasoned milk, a process called starch gelatinization, which creates a superior flavor profile and structure.
• Cultural Pairing: In Finland, this dish is traditionally served with ketchup, providing a necessary acidic contrast to the rich, savory custard.

See Also

• Classic Beef Stroganoff (Finnish Style)
• Creamy Chicken & Potato Casserole (Nordic Bake)
• Creamy Nordic Chicken Fricassée (Kanaviillokki)

Categories: mains, comfort-food