Recipe by Svenska Kocken
A favorite for kids, but also for us grown-ups!
Top Review by Chef Dudo
Yes, this is truly nostalgia. Had almost forgotten this recipe in spite of having eaten it so many times way back when. Now I made this twice. First just as stated and that reminded me why kids like it so much. Not too spicy and probably the Swedish version of mac and cheese, comfort food. The second time I made it I tried to make it a little more "interesting" for grown-ups. Added half a teaspoon of hot curry powder a little more salt and pepper and used tri-coloured spiral pasta. It looked very pretty (and the taste was good too!) We had it with smoked salmon the first time and with smoked vegeratian sausages the second time (we do not mix meat and dairy). Thanks for posting. Made for My-3-Chefs, November 2008.
Directions See How It's Made
- Heat milk on medium/high heat with a pinch of salt until milk is nearly boiling.
- Lower heat to medium/low and add macaroni.
- Stir macaroni every couple of minutes until the milk has nearly entirely evaporated leaving you with a thick, creamy, stew of macaroni (you will need to stir more often near the end of cooking to ensure it doesn't stick to the bottom of the pan -- once you've added the macaroni it should take about 20 minutes).
- Serve with meatballs, prinskorv (small Swedish sausages) or other quick and easy meat on the side. Often enjoyed with ketchup.