Stewed macaroni is something I grew up eating, both at home and in the school (yes, we get hot lunch served every day in the Swedish school system). And I loved it! I can’t say I eat it that often anymore, but when I do, I get so many childhood memories back in my mind. This might remind you a bit of Mac n Cheese, just without the cheese. 😉 It is a really creamy pasta dish, with a hint of nutmeg. It’s really simple to prepare, just boiling the macaroni in milk instead of water. Make sure to stir often to avoid burned pot.
There is nothing better than serving milk stewed macaroni with my Swedish meatball. Enjoy!
Ingredients (4 pers.):
- Follow my meatball recipe here.
- 2 cups uncooked elbow macaronis
- 4 cups 2% fat or whole milk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- 1 bunch fresh parsley
- 8 oz sliced pickles
Start with the meatballs and follow my recipe here.
Add the milk into a big saucepan together with the salt. Heat on low/medium heat carefully to not burn the milk. Add the macaroni and stir. Let the milk simmer on low heat while stirring until the macaronis are al dente or soft (approximately 20 minutes, depending on which type of macaroni that is used). Season with white pepper and nutmeg.
Serve the meatballs and milk stewed macaronis with fresh chopped parsley and sliced pickles.