Soft and rich macaroni box – Kari Aihinen’s credit instruction

With this tip, you can get an even better macaroni box.

With an easy trick, the macaroni box is even more succulent. Mostphotos

Do you want your macaroni box to be even more delicious? It’s easy to do.

A macaroni box is one of Finns’ favorite foods.

Chef, top chef Kari Aihinen has once received from his former supervisor Kai from Kallio a good tip on how to turn a box of macaroni into a super delicacy.

– In principle, make the macaroni box ready for the oven, but let it soften and swell overnight in the refrigerator. Bake the box only the next day, advises Aihine.

He assures that with this technique the structure of the box becomes incredibly soft, rich and velvety.

At Aihinen’s recent workplace, the restaurant Savoy, the macaroni box was called Kaken geomier pellinkäinen. Kallio from Porvoo often made the box as food for Savoy’s staff.

– And the box is topped with a black-stamped Emmental grater, Aihinen reminds.

Macaroni box

5 dl macaroni

400 g minced meat

1 large onion, chopped

1 tablespoon of butter

ground black pepper

¾ tsp salt

grated cheese

2 cups of cooking cream (half of the cream can be replaced with milk if you wish)

3 eggs

1. Start preparing the macaroni box by boiling the macaroni in salted water. Pour into a colander and rinse with running water.

2. Saute the chopped onion in butter. Fry until the onion softens. Add minced meat and spices, brown.

3. Beat the eggs into the cream.

4. Combine the macaroni, minced meat mixture and about 2 1/2 dl of grated cheese in one large or two small baking dishes. Pour the cream milk on top.

6. Protect the box with cling film and put it in the fridge to set overnight.

7. Bake the macaroni box at 175 degrees for 50 min. Before baking, sprinkle the rest of the grated cheese on the surface of the macaroni box.