Macaroni Schotel Vegetarian

🛒 Ingredients

• Elbow Macaroni (dry) 42 g · 146 kcal
• Full-fat Milk 83 g · 51 kcal
• Large Egg 25 g · 39 kcal
• Grated Cheddar Cheese 25 g · 100 kcal
• Unsalted Butter 5 g · 36 kcal
• All-purpose Flour 3 g · 12 kcal
• Onion, finely chopped 17 g · 7 kcal
• Garlic, minced 2 g · 2 kcal
• Button Mushrooms, sliced 17 g · 4 kcal
• Carrot, grated 8 g · 3 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté chopped onion and minced garlic until fragrant and softened, about 3-4 minutes.
3. Add sliced mushrooms and grated carrot to the skillet; cook for another 5-7 minutes until vegetables are tender, then stir in the flour.
4. Gradually whisk in the milk until smooth and thickened, creating a béchamel-like sauce. Season with salt, pepper, and a pinch of nutmeg.
5. Remove from heat. Whisk in the eggs one by one until fully incorporated, then gently fold in the cooked macaroni and half of the grated cheese.
6. Pour the macaroni mixture into a greased baking dish. Sprinkle the remaining grated cheese evenly over the top.
7. Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before serving.