School Lunchbox
Mini Makaroni Schotel (Indonesian Baked Macaroni Cups)
Prep
15 min
Cook
25 min
Servings
8
Level
Medium
Makaroni schotel (Indonesian baked macaroni) baked in muffin cups — perfect mini portions for lunch boxes! Creamy, cheesy, and packed with veggies. You can make it the night before and just pop it into the lunch box in the morning. One recipe makes 8 cups — enough for 2 days of lunch boxes.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g elbow macaroni, boiled al dente
- 100g cheddar cheese, grated
- 200ml milk
- 2 eggs
- 50g carrot, diced small (boiled)
- 50g green beans, cut small (boiled)
- 50g corned beef or smoked beef, chopped small
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1 tbsp margarine, for greasing
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👩🍳 Instructions
- 1 Whisk the eggs and milk, then add the salt, pepper, and nutmeg.
- 2 Mix the macaroni with the carrot, green beans, corned beef, and 3/4 of the grated cheese.
- 3 Pour the egg-milk mixture into the macaroni mixture and stir until well combined.
- 4 Grease a muffin tin with margarine.
- 5 Spoon the mixture into the muffin cups, filling each about 3/4 full.
- 6 Sprinkle the remaining cheese on top.
- 7 Bake in the oven at 180°C (350°F) for 25 minutes, until set and golden on top.
- 8 Remove from the muffin tin once slightly cooled.
- 9 Arrange in lunch boxes — can be eaten cold or at room temperature.
💡 Tips
• Boil the macaroni al dente (still a bit firm) since it will cook further in the oven.
• Make it the night before, store in the fridge, and just pack it up in the morning.
• Variation: swap the corned beef for shredded chicken or tuna.
• Can be frozen — keeps for 1 week; just microwave for 1 minute to reheat.
📊 Nutrition Facts / serving
250
Calories (kcal)
12 g
Protein
14 g
Fat
22 g
Carbs
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