Macaroni Schotel with Chicken Ragout - Presto Pasta Nights #222

The other day, I had some left-over of chicken ragout, which was used as rissoles or croquette filling. Looking at it sitting in my fridge for 3days, trigging my creativity. So I decided to create a bake dish from it. And since my Bianca loves pasta, I finally made macaroni schotel. Macaroni schotel is a well-known macaroni casserole dish in Indonesia, which is Dutch influenced. Schotel itself, (or schaal) means dish or container in Dutch language (according to Wikipedia).

When I shared the recipe with one of my foodie friend, she said the addition of flour bring more compact and moist texture. Would you like to try?

I would like to submit this post for Presto Pasta Nights#222, check this out to find out how to join this event. Thank Tandy!

Ingredients:

200g macaroni, boiled, drained

3 chicken thigh, boiled, cut in small pieces, keep the broth aside

1 carrot, cut in tiny squares

1/2can of sweet peas

2 green onion, chopped

500ml fresh whole milk

3Tbsp all purpose flour

2cloves of shallot, chopped

4cloves of garlic, chopped

1Tbsp chicken broth powder

3 eggs

1tsp ground white pepper

salt

sugar

200g grated cheddar cheese

3Tbsp bread crumbs

oil for sauteeing

Directions:

Saute chopped garlic and onion until fragrant. Add chicken pieces, carrot and some of the broth. Cook until tender. Add the flour and stir instantly, give some more stir until smooth. Add fresh milk, chicken broth powder, salt, sugar, pepper and 70g of cheese. Stir until thicken and adjust the taste. Add the peas and chopped green onion, mix it well and remove it from stove. Cool it off. Add eggs and macaroni, mix them well. Transfer it into a nonstick-casserole dish, and spread it evenly. Sprinkle the bread crumbs on top of it then top it off again with the remaining grated cheese. Bake at 375F until done (approx. 45min). Serve it warm.