It looks like one of those dishes where you can create hundreds of different varieties just based on what you currently have left over in the fridge :)
Very true. Ironically, IMO you only need ketchup if you make it poorly. Personally I'd much rather use Sulatejuusto (processed cheese) to add flavor. Makes it a lot creamier and gives you more pasta flavor. Same with risotto. Cheese is the cheat ingredient to make most things so very tasty. :P
It's not 100% traditional and I am fine with it. But I would call this macaroni box (makaronilaatikko) deluxe. It has more to it and looks tasty. Good job!
That is for sure Makaronilaatikko the version that you get in cafeteria is the very basic version but for what I know everyone does their very differently and I think it's one of the beauties of this food you can make it based on what you are feeling like. Personally I have several variations like the quick and dirty one where I only fry the meat, add spices to it, add beef stock cubes to hot water, grade cheese, put everything into oven dish (no pre boiling macaroni) crack the eggs in, mix and put it into over. Perfect for home office days when you don't have really time to cook but don't want to order anything. Other times I make my Mexican inspired one where I spice the dish up with cayenne pepper, paprika, jalapeño, use mix of cheddar and gouda instead of normal emmental and add black beans.
I'm 54 and from eastern Finland. I remember that makaronilaatikko (without meat) was always one of the side dishes in weddings and funerals during the 70s. Part of "pitopöytä" or festive buffet. Your channel is great!
hello Daiki as i moved from Germany to Finland, this was also one of my first food my wife introduced to me, i like it to cook it but my way is also little bit different to the finish basic tradiotional one. I use spring onions and Paprika aswell. I enjoy your channel and came to it via your vlog from Finnair to Osaka. Hyvää sunuuntai ja kiitos paljon 😁
tuo Kapen versio on aika fancy ja kallis tehdä, kannattaa kokeilla kokata myös sitä tavallista suomalaista versiota 😄 400g sika-nautaa, 400g myllyn paras makaroonia, 7dl maitoa (osan voi korvata kermalla jos haluaa täyteläisempää) + 3 munaa, ranskalainen sipulikeitto jauhelihan sekaan kun paistat sitä. jos haluaa kasviksia laittaa niin raastettu porkkana, herkkusieni tai paprika on hyvää. mausteet kannattaa laittaa munamaidon sekaan: itse laitan suolaa, mustapippuria, chiliä, paprikajauhetta, timjamia tai basilikaa. joskus laitan makaronien keitinveteen liha- tai kasvisliemikuution tuomaan lisää makua. pinnalle juustoraastetta jos haluaa. ja ketsuppi aktivoi maut kun annos on lautasella 😋
Such an easy, lazy day type of recipe. My mom make it for us after school days when she had to work. I also made it for my younger brothers when I was a bit older. I haven't made it in a long time but I now want to make it after watching this. :)
You definitely made a premium version of the everyday base version. I'm intrigued to try this, even not being a top fan of the dish (school memories etc.). When are we getting Daiki's cook published book? 👨🍳
Best topping on makaronilaatikko is few dices of butter, and small layer of korppujauho. It makes top absolutely nice and crunchy. You need to avoid use milk/cream too much, top layer needs to be "dry". Nice recipe with paprika and bacon, i'll try them next round :)
My mom used to make it with Koskenlaskija and aurajuusto. And to top it off, she'd use some cheese on top, that makes a hard crust. Minced meat in there obviously. Our makaroonilaatikko wssn't that cheap, but a treat for sure. Even my sister who hated aurajuusto loved it. We just didn't tell her what was in it.
For 1 person household, it's great to freeze portions and thaw them overnight in the fridge. Then take it to work for lunch like your friend does. Yours looked good😊.
When talking about this subject I always think about Italian people talking about their grandmothers delicious pasta meals... Makaronilaatikko is exactly that for many of us Finns :) hence the often mentioned "childhood memories". Fun video, Daiki! C:
I had this often as a kid and I'm from northern Sweden. We call it "makaronilåda" which is just translated to swedish. We often had it with diced falukorv and not minced meat but you can make it with pretty much anything.
Im my home my grandmother made makaronilaatikkoa, only makaroni, meat , onions and milk with egg. I put some cheese to mine ❤ But need to try that one you made, sounds great. Good job!
Well the more traditionally version isn´t very good. That is little fancier recipe, but i think personaly that if you make food for yourself it is better to make it tasty. If i would do that for my kids, i would put some Koskenlaskija cheese in to it too. Propably with savuporo flavor. Also i would change thyme to smoked paprika powder as well. Those have nothing to do with tradition, but those would give nice smoky flavor in it.
An interesting way of making makaronilaatikko, however I would still approve it and call it a makaronilaatikko since it has a lot of similarities to the original recipe! It also makes me happy to see that the dish brings you joy after not truelly having a pleasant encounter with makaronilaatikko before. (I think the bacon was a nice touch, I should probably even try adding it myself) 😅🙏🏽
This is like the "fine version" of the common one. I bet it tastes better for sure. :P One of the main concepts of the original box is to use common, cheap and basic ingredients. Thus its usually simple and bland by design. Minced meat, onion, egg, milk, and spices are probably the most common mix, because those used to be everyday goods for most households.
That's it. But you can mix it also by chancing meat to Tuna, halloum or what ever... An if one can not use egg or milk, you can change it too for example tomato pyree or oathmilk.
One reason to prepare enough for the next day is that macaroni tastes better and is even healthier after it has been cooled down in a fridge. Apparently, the molecular structure of the starch changes somehow. I typically make about 6 portions and freeze most of them so I don't have to eat it for the whole week. At school, my favourite part was the thick topping that I believe was mostly milk and egg. Otherwise, it's basically just mecaroni and meat, so it's difficult to screw it up to the point it tastes bad. It will just be tasteless, which is not a bad thing for a cheap baseline food. I can see myself trying out that recipe if I'm after more taste.
I will try this recipe, seems like Kape is onto something here, he is a real chef after all. The poor man’s version of this is Makaronimössö, which is just ground beef, macaroni, onion and ketchup 😅 proper hangover food.
My personal 'Möyhö' recipe: No casserole, mix hot taco sauce with beef(´+onion+garlic), bring it to slight sizzle and add boiled macaroni, mix and let settle for few minutes. Side of beetroot "salad" 400g beef 2dl of taco sauce (Good Day one from LIDL is my choice) I know people will call me on this like "You didn't come up with this." But I did 25 years ago.
Just like with any dishes that stick around for long enough - there's endless variations available. My personal favorite is not boiling the makaroni before oven, it means less dishing and also soaking up the flavors of the other stuff.
I think many people have their own version of the dish (I certainly do) and it's not easy to say what is then "proper" makaronilaatikko and what isn't. That said, yours certainly is :D
😊 Yes it is. You can also add some vegetables in the laatikko, sekavihannekset 200 grammaa. You dont necessarily need meat. You can use tunafish as well.
Makaroonilaatikko was my favorite dish when I was young. After I grow older I used to judge quality of dish by not using ketchup when it was good. At Schools it newer was good (too stiff brick). In my family we allways made it in deep cooking pot. You can create creaminess and deepness out of nothing (macaroni, fatty minced meat, onion, salt, medium milk (blue), eggs, pepper).
There a cool guy near Helsinki called Fataliiseeds that has amazing chili stuff, you're likely already aware as a Finnish chilihead but felt the need to tell you just in case. I'm trying to grow 20 varieties this season but have been cursed with a black thumb.
There is this ultralazy student meal called nistipata, its just macaroni and minced meat, i use ketchup mostly to make the food more wet and easier to eat, because it may be day 3 eating that same dish :)
Haha I'm also always wondering if I became "Japanese enough" living here in Shizuoka with my husband 😆 This dish looks so good, I think I will recreate it!
My grandfather only ate makaronilaatikko without meat (it was always prepared besides the makaronilaatikko with minced meat when there was the whole family around). This dish included only macaroni, full fat milk, real butter and eggs. It is actually really good if you use enough salt. But perhaps it is not for people outside Finland :D
Great that you liked! Like you said in the video that recipe isn't very traditional but it's still makaronilaatikko. In my family we have a variation of makaronilaatikko that doesn't have any milk or eggs in it. I am not able to share sadly it because I am not sure what it contains. While watching this video I started to think if there are any Japanese foods that can be made in FInland without it being super expensive and still keep the same feeling in them? Thus because we don't have many Japanese-like restaurants except in Tampere and Helsinki
i always enjoyed makaronilaatikko during school lunches but i realized that i have literally never cooked it for myself. it's tasty but it almost feels a bit "too" safe of a food ahah
Yeah that's makaronilaatikko for sure, maybe a bit "tuned up" version but honestly looks good as it gets. Usually it's more solid with the egg-milk solidifying it into more consistent shape, but very good job. Yoku yatta, Itadakimasu!
Dirty swede here so feel free to ignore my opinion. We have both makaronipudding and makaronilåda (translates to makaronilaatikko) which I (mistakenly?) thought were different things. The worst type is jiggly from overcooked pasta, egg and milk (what I'd call makaronipudding). It was one of the most hated dishes we were served in school. They are in the category of "things mostly eaten by old people" and I don't recall anyone mention eating it in forever. Not sure if I ever had one without cheese, pretty sure I've had it with paprika before but always ham instead of bacon. Definitely a dish you can make really tasty though. it's close to the ingredients of a lasagna and who doesn't love that. Pasta, bacon and broccoli with an ungodly amount of grated parmesan is the king of lazy meals in my opinion.
a real old school/kindergarten meal used to be makaronivelli (like a runny macaroni porridge/thick soup), which consists of macaroni, milk and sugar and it's basically just a source of energy
@@shake544 I'm guessing the word 'velli' is the same as 'välling' which is something I also had in kindergarten. Using makaroni for that seems weird for some reason even though it's exactly the same.
Another Swede here, makaronilåda is/was a staple in Sweden, seems pretty similar. "Lådor" is classic Finnish meals though, so maybe we got it from Finland?! Around start/mid 1900 hundreds when pasta became popular, not just potatoes. 😉
@@cinaralin I don't know, but it"s interesting to think about. We also have skomakarlåda and so on. Since our countries have such a long history together it can be hard to tell where things really started. But "lådor" exist in both countries, although I don't think they are eaten as much anymore in Sweden. There are some quite good ones, for Christmas kålrotslåda is delicious. 😊 (lanttulaatikko in Finnish is it?)
i would also say that pig-cow mince is typical minced meat for makrulodju; 100% cow is very atypical due to the cost and fat % / taste profile: finns are quite often just defaulting to thje 21-23% pig-cow mince
to add to the recipe; i feel like the paprica and bacon are kind of complementing the lack of fat from pig-cow mince and is extreamly atypical for the traditional recipe; and thus creating the chefs interpretation of "better food" instead of classics. Makaronilaatikko aka makrulodju is stable cheap protein carb food for the everyday finn and its cheap. Myllynparas macaroni is thus very good choice for macaroni and for the amount of eggs: youre just looking for a good emulsification so 1-3 depending on the size of the batch. Cheeze isn't typical for the classic eather; its just something some peope enjoy to add on top of it (same with ketchup and maybe curry or some other spices like paprica).
The secret to cooking Finnish food (home cooked food, traditional food) is googling or browsing kotikokki website and looking for the nicest pic in the top recipes in the dishes you want to make. It often times has some recipe that came from their grandma or so. Like this makaronilaatikko recipe that is written in pretty casual way by just some dude, he calls egg-milk mix sludge and the last step in the recipe is "stuff into your face with ketchup so it'll be pretty darn good". And it really is a solid recipe (not that makaronilaatikko was difficult to make or that you couldn't mix the ingredients and swap them in just about any ratio or use any spices, my ex added a bit of curry to give it just the tiniest nice hint). And some people like to mix shred/sliced carrots in as well. You can really vary it to just about no end, but making it a few times perhaps gives you a feel for how far can I vary everything before it just doesn't feel like makaronilaatikko. For example right away when your ingredients list has bacon and bell pepper, cream, I feel like most Finns get alarmed and ready to say "that's not proper makaronilaatikko, nobody does that". That's the thing with professional chefs, they always want to add just something to make theirs a bit unique to make customers feel like they got something more than home cooking. But I'm sure your recipe makes wonderful makaronilaatikko no doubt, all the ingredients and herb go together well. I might even try laying the long strips of bacon on top of the pasta, or maybe even on top of the cheese. What I'd say is a basic home cooking makaronilaatikko base is makaronipasta, milk, egg, minced meat, onion, garlic, salt and pepper topped with whatever cheese you have in the fridge for bread, grated. Like a common one would be the cheap red block of Edam. Polar is common for foods where you use grated cheese. Oltermanni out of common blocks of cheese doesn't grate well. Some people put everything in the oven mixed, some precook their pasta. Not precooking avoids the possibility of getting a wet makaronilaatikko for too much liquid that didn't get absobred, but can be left dry if you're short on liquid. Oregano and thyme are definitely reasonable additions, I like to use them for pasta dishes in general. And I much recommend trying curry even though it doesn't sound like it belongs in the dish at all. Since you mentioned it was eaten with no meat, might as well try something like eggplant to replace the meat. Soy protein instead of minced meat is a common alternative and makes for a good makaronilaatikko (the perfect meat replacement in these cooked minced meat dishes). I've started making all minced meat recipes with 50:50 minced meat and soy protein. It gives this nice hint of vegetable aroma too. The student restaurant makaronilaatikko always feels somehow off. I can't put my finger on it but maybe it's a bit bland in taste, or the pasta is too soft or something about it just isn't spot on. And don't let Finns start the ketchup war on you (I use Felix btw).
When I make a makaronilaatikko, I take the flavor world more in the direction of lasagna (more tomatoey and herbal). A regular macaroni box is very bland and boring. I have to try that one what you made it must have much more flavors than the basic one. 👍 BTW, really good makaronilaatikko doesn't need ketchup. IMO😉
Makaronilaatikko on meille sama kuin japanilaisille ramen, joka alueella pikkuisen oma tapansa tehdä se ja jokainen aivan yhtä oikein. Ja oma twisti makaronilaatikkoon on laittaa paahdettua pekonia ja jauhelihana broileri tai kalkkuna, toimii.
Daiki, I think your estimation of the "basic" makaronilaatikko is perfectly valid. To be honest, it is bland, colorless and boring as a food and it really needs other ingredients and spices, like in this recipe you used, to make it more enjoyable to eat. 😄
My mom used to make makaronilaatikko like this, but she added peas & corn and didn't use bacon. Its hard to mess up, even if its just macaroni and ground beef its still good, just not as nutritious.
I make vegetarian makaronilaatikko with my own recipe. I eat it at least once a month. Boil the makaroni with vegetable bouillon cube. Don't add more water for the boiling than you need for the food. Roughly I'd say put 1 part of makaroni and 2 parts of water. You can always add more water if it looks like it's not enough. Don't pour any of the water away. When makaroni is al dente, turn off the heat, add 200g of butter cheese (Pirkka, Koskenlaskija or Olympia), a bottle (230g) of Taco sauce and 2dl of dark soy protein granules. Mix everything together until the cheese has melted. Pour everything in an oven pot and cover with grated cheese. Bake in 200C for 40 minutes or until the cheese is nice crispy and brown. Serve with or without ketchup.
Very good video. I think you had an advanced opinion already before cooking the thing itself. You should try näkkileipä with maksamakkara in a forest or using high quality nakki instead of pure meat
i think it looks good and has good ingredients but i think you should have fried the minced meat more. if it is not brown enough it just reminds me too much of store bought makaronilaatikko. :D
Semmonen perus ehtoopäivän makaronilaatikko on siitä turvallinen, että jokasella tekijällä taitaa vanhemmalla iällä olla omanlaisensa resepti siihen. Ja se on erittäin venyvä resepti. Itsellä on oma vakiintunut resepti ja kaverilla tai veljellä saattaa olla ihan toisenlainen. Mutta lapsuusaikojen jälkeen kun nuita sillontällön tekee, niin löytää sen omansa sieltä 😉
I think makaronilaatikko is an awesome dish, but the ready-made stuff from the store is pretty bad. Also many recipes make it dry, but in my opinion makaronilaatikko needs to be sloppy. Use whatever ingredients you like, season it well and use plenty of milk or cream and cheese. Hold the eggs.
The old eggmilk minced meat and almost no seasoning casserole is rubbish, although caters to traditional preference of very bland foods. Your version seems more reasonable for anyone who appreciates tasty food. (With common macaroni casserol, it is very common to use plenty of ketchup to give it at least some taste)
Dont be fooled by this video. The typical macaron box Finnish people make is just minced meat (beef), pasta and some cheese, drenched in ketchup after its baked. It makes Italian students here need therapy 😂 I have never seen a finnish person put vegetables in this
Ready made makaronilaatikko isnt that good in my opinion. When I make it home, I always add something extra like you did. Things like bacon, mushrooms, cheese spread, blue cheese, extra garlic etc. Whatever feels good at the time.
I live in Spain and I am coming for the summer to Finland. I am now 76 and last time I remember have eated makaronilattikko was in 1969 when in obligatory military service . Makaronilaatikko is a Fenno-Italian fusion kitchen tasteless product . Same with jauhelihapitsa , minced meat pizza ? They don't have it in Italy .Totally tasteless as well . My food consists of fish like silli , lipeäkala , muikku , savustettu särki ja ahven . Always served with potatoes and vegetables . If meat , then lihapullia , kyljyksiä, karjalanpaistia , poronkäristystä ja leikkeitä . Always with tasty sauces . The new generations have adopted the American fast-food no tastes road. I am very sad !
It looks like one of those dishes where you can create hundreds of different varieties just based on what you currently have left over in the fridge :)
Very true.
Ironically, IMO you only need ketchup if you make it poorly.
Personally I'd much rather use Sulatejuusto (processed cheese) to add flavor. Makes it a lot creamier and gives you more pasta flavor.
Same with risotto. Cheese is the cheat ingredient to make most things so very tasty. :P
Homemade makaronilaatikko is usually good stuff. You cant do it wrong and you can add there whatever you want to. Nice you enjoyed it.
It's not 100% traditional and I am fine with it. But I would call this macaroni box (makaronilaatikko) deluxe. It has more to it and looks tasty. Good job!
Casserole.
@@Xerdoz Missed the joke
hundred times better than american mac&cheese
american mac n' cheese is waay too artificial in taste
lol
lol no 😂
That is for sure Makaronilaatikko the version that you get in cafeteria is the very basic version but for what I know everyone does their very differently and I think it's one of the beauties of this food you can make it based on what you are feeling like. Personally I have several variations like the quick and dirty one where I only fry the meat, add spices to it, add beef stock cubes to hot water, grade cheese, put everything into oven dish (no pre boiling macaroni) crack the eggs in, mix and put it into over. Perfect for home office days when you don't have really time to cook but don't want to order anything. Other times I make my Mexican inspired one where I spice the dish up with cayenne pepper, paprika, jalapeño, use mix of cheddar and gouda instead of normal emmental and add black beans.
We should have Kat Chats to try your Makaronilaatikko 😋
Daiki is the most Finnish Japanese I know. That's very Finnish!
I'm 54 and from eastern Finland. I remember that makaronilaatikko (without meat) was always one of the side dishes in weddings and funerals during the 70s. Part of "pitopöytä" or festive buffet.
Your channel is great!
That's interesting to know. Thank you!
hello Daiki as i moved from Germany to Finland, this was also one of my first food my wife introduced to me, i like it to cook it but my way is also little bit different to the finish basic tradiotional one. I use spring onions and Paprika aswell. I enjoy your channel and came to it via your vlog from Finnair to Osaka. Hyvää sunuuntai ja kiitos paljon 😁
Thank you for watching, and hope you enjoy your life in Finland!
Wiw, I really need to try that Kape’s recipe someday! Looks delicious!
The basic recipy on the Makaroni packet works as well.
tuo Kapen versio on aika fancy ja kallis tehdä, kannattaa kokeilla kokata myös sitä tavallista suomalaista versiota 😄
400g sika-nautaa, 400g myllyn paras makaroonia, 7dl maitoa (osan voi korvata kermalla jos haluaa täyteläisempää) + 3 munaa, ranskalainen sipulikeitto jauhelihan sekaan kun paistat sitä. jos haluaa kasviksia laittaa niin raastettu porkkana, herkkusieni tai paprika on hyvää. mausteet kannattaa laittaa munamaidon sekaan: itse laitan suolaa, mustapippuria, chiliä, paprikajauhetta, timjamia tai basilikaa. joskus laitan makaronien keitinveteen liha- tai kasvisliemikuution tuomaan lisää makua. pinnalle juustoraastetta jos haluaa. ja ketsuppi aktivoi maut kun annos on lautasella 😋
Yes100%🎯 makaroonilaatikko~ basic is GOOD TOO in it's simplicity ‼️👍
i never liked makaronilaatikko as a kid, but this recipe might make me wanna try it out as an adult again! i'm happy you enjoyed the dish so much :)
Please try, I was like you before haha
I just had some home made makaroonilaatikko yesterday!
Such an easy, lazy day type of recipe. My mom make it for us after school days when she had to work. I also made it for my younger brothers when I was a bit older. I haven't made it in a long time but I now want to make it after watching this. :)
I see. hahah yes, you should make it again to remember the old times :)
Kiiti videosta! Mä itse asuu tällä hetkellä Venäjällä ja yhtänä päivänä haaveilen muutosta Suomeen)
Kiitos katsomisesta!
Tastes even better the next day!
Funny! You should have seen your face when you tasted it. You looked so surprised and almost went speechless.😄
Haha yeah, a good surprise :D
You definitely made a premium version of the everyday base version. I'm intrigued to try this, even not being a top fan of the dish (school memories etc.). When are we getting Daiki's cook published book? 👨🍳
Hahaha it probably won't happen :D
Best topping on makaronilaatikko is few dices of butter, and small layer of korppujauho. It makes top absolutely nice and crunchy. You need to avoid use milk/cream too much, top layer needs to be "dry". Nice recipe with paprika and bacon, i'll try them next round :)
adding the runny konskenlaskija cheese to makaronilaatikko elevates it 100 times! :)
My mom used to make it with Koskenlaskija and aurajuusto. And to top it off, she'd use some cheese on top, that makes a hard crust. Minced meat in there obviously. Our makaroonilaatikko wssn't that cheap, but a treat for sure. Even my sister who hated aurajuusto loved it. We just didn't tell her what was in it.
For 1 person household, it's great to freeze portions and thaw them overnight in the fridge. Then take it to work for lunch like your friend does. Yours looked good😊.
You see❤ itadakimas Daiki san ..OISHIIIII🙏
Best 🇫🇮quik householdfood and with FELIX❗️ketchup and beets and gurkins on a side ..love it❤
Well this looks good i am gonna test this version out :)
I have found in an old cookbook that it is possible to use fish instead of meat. Mace/nutmeg (small amount) is very good in macaroni box.
Good rule for eggmilk is that 1 egg ties up 2dl liquid
Paprika fits very well and some chili.
Home made is best
When talking about this subject I always think about Italian people talking about their grandmothers delicious pasta meals... Makaronilaatikko is exactly that for many of us Finns :) hence the often mentioned "childhood memories". Fun video, Daiki! C:
I see :) Thanks!
I had this often as a kid and I'm from northern Sweden. We call it "makaronilåda" which is just translated to swedish. We often had it with diced falukorv and not minced meat but you can make it with pretty much anything.
I'm from western Sweden. In the 1970s we usually had it with small pieces of ham and sometimes leak. A tiny amount of cayenne pepper as well.
Im my home my grandmother made makaronilaatikkoa, only makaroni, meat , onions and milk with egg. I put some cheese to mine ❤ But need to try that one you made, sounds great. Good job!
Well the more traditionally version isn´t very good. That is little fancier recipe, but i think personaly that if you make food for yourself it is better to make it tasty. If i would do that for my kids, i would put some Koskenlaskija cheese in to it too. Propably with savuporo flavor. Also i would change thyme to smoked paprika powder as well. Those have nothing to do with tradition, but those would give nice smoky flavor in it.
An interesting way of making makaronilaatikko, however I would still approve it and call it a makaronilaatikko since it has a lot of similarities to the original recipe! It also makes me happy to see that the dish brings you joy after not truelly having a pleasant encounter with makaronilaatikko before. (I think the bacon was a nice touch, I should probably even try adding it myself) 😅🙏🏽
Haha good to hear it was approved.
This is like the "fine version" of the common one. I bet it tastes better for sure. :P
One of the main concepts of the original box is to use common, cheap and basic ingredients. Thus its usually simple and bland by design.
Minced meat, onion, egg, milk, and spices are probably the most common mix, because those used to be everyday goods for most households.
That's it. But you can mix it also by chancing meat to Tuna, halloum or what ever... An if one can not use egg or milk, you can change it too for example tomato pyree or oathmilk.
I put koskenlaskija cheese in it. No cream, just milk and eggs. It is worth trying with some better pasta, maybe penne.
What memories? Sometimes I buy it from the shop and I eat it with ketchup and feel like the day was a failure. Perfectly normal routine.
My favorite makaronilaatikko includes tomato sauce, bacon and diced carrot!
One reason to prepare enough for the next day is that macaroni tastes better and is even healthier after it has been cooled down in a fridge. Apparently, the molecular structure of the starch changes somehow. I typically make about 6 portions and freeze most of them so I don't have to eat it for the whole week.
At school, my favourite part was the thick topping that I believe was mostly milk and egg. Otherwise, it's basically just mecaroni and meat, so it's difficult to screw it up to the point it tastes bad. It will just be tasteless, which is not a bad thing for a cheap baseline food. I can see myself trying out that recipe if I'm after more taste.
My homemade makaronilaatikkoon I don’t but paprika or bacon or cheese and much more stock in the dish. I like your videos.💖🇫🇮
I do recommend trying to make maksalaatikko even though it might not be to your taste.
It is a fun process! and a smelly one
yeah...not my favorite :D
I will try this recipe, seems like Kape is onto something here, he is a real chef after all. The poor man’s version of this is Makaronimössö, which is just ground beef, macaroni, onion and ketchup 😅 proper hangover food.
Hope you enjoy it!
Really good looking makaronilaatikko. I would 100% eat it.
Kiitos :)
Saw you in metro 2 weeks ago and wanted to say hi and keep up the good work but couldn't. So here a virtual version of that :)
looks good, would eat
My mom does the best makaronilaatikko. ☺️ Yours look also delicious.
Sounds good :)
It looks good
My personal 'Möyhö' recipe: No casserole, mix hot taco sauce with beef(´+onion+garlic), bring it to slight sizzle and add boiled macaroni, mix and let settle for few minutes. Side of beetroot "salad"
400g beef
2dl of taco sauce (Good Day one from LIDL is my choice)
I know people will call me on this like "You didn't come up with this."
But I did 25 years ago.
as a student living on my own, though back then it was powder mixed with beef, 20 years ago it evolved to sauces
Just like with any dishes that stick around for long enough - there's endless variations available. My personal favorite is not boiling the makaroni before oven, it means less dishing and also soaking up the flavors of the other stuff.
I think many people have their own version of the dish (I certainly do) and it's not easy to say what is then "proper" makaronilaatikko and what isn't. That said, yours certainly is :D
😊 Yes it is. You can also add some vegetables in the laatikko, sekavihannekset 200 grammaa. You dont necessarily need meat. You can use tunafish as well.
Makaronilaatikko is the king of casual foods! Always good. 😊 Always eaten with ketchup.
Makaroonilaatikko was my favorite dish when I was young. After I grow older I used to judge quality of dish by not using ketchup when it was good. At Schools it newer was good (too stiff brick).
In my family we allways made it in deep cooking pot.
You can create creaminess and deepness out of nothing (macaroni, fatty minced meat, onion, salt, medium milk (blue), eggs, pepper).
I usually add chilies as i am a chilihead, sundried tomatoes are great too :D
There a cool guy near Helsinki called Fataliiseeds that has amazing chili stuff, you're likely already aware as a Finnish chilihead but felt the need to tell you just in case.
I'm trying to grow 20 varieties this season but have been cursed with a black thumb.
I think that makaroonilaatikko is the best day after you make it when you heat it in a pan with lots of butter
There is this ultralazy student meal called nistipata, its just macaroni and minced meat, i use ketchup mostly to make the food more wet and easier to eat, because it may be day 3 eating that same dish :)
"I feel like a junkie... in a good way".
Well you can put pretty much anything in it and another risotto like food "nistipata" is popular as well.
How to spot a foreign spy in Finland? They use bell peppers in makaronilaatikko.
Haha so true. 😀
Yummy. Now I am hungry😂
Haha I'm also always wondering if I became "Japanese enough" living here in Shizuoka with my husband 😆 This dish looks so good, I think I will recreate it!
Oh cool. If you eat the local green tea to relax, then maybe you are Japanese enough :)
that is good recipe, i would add some chopped chili in it.
red chili.
My grandfather only ate makaronilaatikko without meat (it was always prepared besides the makaronilaatikko with minced meat when there was the whole family around). This dish included only macaroni, full fat milk, real butter and eggs. It is actually really good if you use enough salt. But perhaps it is not for people outside Finland :D
Great that you liked!
Like you said in the video that recipe isn't very traditional but it's still makaronilaatikko. In my family we have a variation of makaronilaatikko that doesn't have any milk or eggs in it. I am not able to share sadly it because I am not sure what it contains.
While watching this video I started to think if there are any Japanese foods that can be made in FInland without it being super expensive and still keep the same feeling in them? Thus because we don't have many Japanese-like restaurants except in Tampere and Helsinki
Good to hear, thanks for watching. Yes, you can make many actually, if you can find Japanese seasonings from supermarkets.
i always enjoyed makaronilaatikko during school lunches but i realized that i have literally never cooked it for myself. it's tasty but it almost feels a bit "too" safe of a food ahah
Yeah that's makaronilaatikko for sure, maybe a bit "tuned up" version but honestly looks good as it gets. Usually it's more solid with the egg-milk solidifying it into more consistent shape, but very good job. Yoku yatta, Itadakimasu!
Hahah kiitos!
Makaryllit tulille!
Täytyypä kokeilla itsekin tuota pekoni, paprika, kerma versioo.
Samoin minulla menee testiin
If you want it to taste even better, put it in the fridge over night before putting it in the oven
U can do ”makruloota” in 1000 different ways but u allways eat it with the spoon… and ketsuppi ✨
Kapi is the best😊❤ P.S KAPES NEW RESTAURANT ROBUSTO IN HELSINKI 🏆❣️
Good to know!
Dirty swede here so feel free to ignore my opinion.
We have both makaronipudding and makaronilåda (translates to makaronilaatikko) which I (mistakenly?) thought were different things.
The worst type is jiggly from overcooked pasta, egg and milk (what I'd call makaronipudding). It was one of the most hated dishes we were served in school.
They are in the category of "things mostly eaten by old people" and I don't recall anyone mention eating it in forever.
Not sure if I ever had one without cheese, pretty sure I've had it with paprika before but always ham instead of bacon.
Definitely a dish you can make really tasty though. it's close to the ingredients of a lasagna and who doesn't love that.
Pasta, bacon and broccoli with an ungodly amount of grated parmesan is the king of lazy meals in my opinion.
a real old school/kindergarten meal used to be makaronivelli (like a runny macaroni porridge/thick soup), which consists of macaroni, milk and sugar and it's basically just a source of energy
@@shake544 I'm guessing the word 'velli' is the same as 'välling' which is something I also had in kindergarten.
Using makaroni for that seems weird for some reason even though it's exactly the same.
Another Swede here, makaronilåda is/was a staple in Sweden, seems pretty similar. "Lådor" is classic Finnish meals though, so maybe we got it from Finland?! Around start/mid 1900 hundreds when pasta became popular, not just potatoes. 😉
@@GuinevereKnight I didn't think of it when writing the comment but perhaps sjömanslåda is related/from finland as well.
@@cinaralin I don't know, but it"s interesting to think about. We also have skomakarlåda and so on. Since our countries have such a long history together it can be hard to tell where things really started. But "lådor" exist in both countries, although I don't think they are eaten as much anymore in Sweden. There are some quite good ones, for Christmas kålrotslåda is delicious. 😊 (lanttulaatikko in Finnish is it?)
You can practice with the equally traditional nistipata until you feel comfortable and confident enough for makaronilaatikko.
Sounds like an interesting idea.
Hyvältä näyttää.
Meillä tosin pekoni laitetaan makaroonilaatikon päälle. Aijai mitä herkkua! 😋
mitä järkeä siinö nyt on
i would also say that pig-cow mince is typical minced meat for makrulodju; 100% cow is very atypical due to the cost and fat % / taste profile: finns are quite often just defaulting to thje 21-23% pig-cow mince
to add to the recipe; i feel like the paprica and bacon are kind of complementing the lack of fat from pig-cow mince and is extreamly atypical for the traditional recipe; and thus creating the chefs interpretation of "better food" instead of classics. Makaronilaatikko aka makrulodju is stable cheap protein carb food for the everyday finn and its cheap. Myllynparas macaroni is thus very good choice for macaroni and for the amount of eggs: youre just looking for a good emulsification so 1-3 depending on the size of the batch. Cheeze isn't typical for the classic eather; its just something some peope enjoy to add on top of it (same with ketchup and maybe curry or some other spices like paprica).
Looks good ❤not authentic Finnish style where is mainly minced meat and milk eggs. But that is only basic and it can be mixed 😅
Ihan hyvältä näyttää. よくやったと思う
ありがとうございます。
The secret to cooking Finnish food (home cooked food, traditional food) is googling or browsing kotikokki website and looking for the nicest pic in the top recipes in the dishes you want to make. It often times has some recipe that came from their grandma or so. Like this makaronilaatikko recipe that is written in pretty casual way by just some dude, he calls egg-milk mix sludge and the last step in the recipe is "stuff into your face with ketchup so it'll be pretty darn good".
And it really is a solid recipe (not that makaronilaatikko was difficult to make or that you couldn't mix the ingredients and swap them in just about any ratio or use any spices, my ex added a bit of curry to give it just the tiniest nice hint). And some people like to mix shred/sliced carrots in as well. You can really vary it to just about no end, but making it a few times perhaps gives you a feel for how far can I vary everything before it just doesn't feel like makaronilaatikko.
For example right away when your ingredients list has bacon and bell pepper, cream, I feel like most Finns get alarmed and ready to say "that's not proper makaronilaatikko, nobody does that". That's the thing with professional chefs, they always want to add just something to make theirs a bit unique to make customers feel like they got something more than home cooking. But I'm sure your recipe makes wonderful makaronilaatikko no doubt, all the ingredients and herb go together well. I might even try laying the long strips of bacon on top of the pasta, or maybe even on top of the cheese.
What I'd say is a basic home cooking makaronilaatikko base is makaronipasta, milk, egg, minced meat, onion, garlic, salt and pepper topped with whatever cheese you have in the fridge for bread, grated. Like a common one would be the cheap red block of Edam. Polar is common for foods where you use grated cheese. Oltermanni out of common blocks of cheese doesn't grate well. Some people put everything in the oven mixed, some precook their pasta. Not precooking avoids the possibility of getting a wet makaronilaatikko for too much liquid that didn't get absobred, but can be left dry if you're short on liquid. Oregano and thyme are definitely reasonable additions, I like to use them for pasta dishes in general. And I much recommend trying curry even though it doesn't sound like it belongs in the dish at all.
Since you mentioned it was eaten with no meat, might as well try something like eggplant to replace the meat. Soy protein instead of minced meat is a common alternative and makes for a good makaronilaatikko (the perfect meat replacement in these cooked minced meat dishes). I've started making all minced meat recipes with 50:50 minced meat and soy protein. It gives this nice hint of vegetable aroma too.
The student restaurant makaronilaatikko always feels somehow off. I can't put my finger on it but maybe it's a bit bland in taste, or the pasta is too soft or something about it just isn't spot on.
And don't let Finns start the ketchup war on you (I use Felix btw).
Good to know, thanks.
Well done Daiki. Next peasoup?
Probably no :D
Fully "cooked" macaroni = 30-35min at 200
41 min is enough and perfect at 200 degrees, not boiled, straight from the bag. Maybe 175 with newer ovens
When I make a makaronilaatikko, I take the flavor world more in the direction of lasagna (more tomatoey and herbal). A regular macaroni box is very bland and boring. I have to try that one what you made it must have much more flavors than the basic one. 👍 BTW, really good makaronilaatikko doesn't need ketchup. IMO😉
Makaronilaatikko on meille sama kuin japanilaisille ramen, joka alueella pikkuisen oma tapansa tehdä se ja jokainen aivan yhtä oikein. Ja oma twisti makaronilaatikkoon on laittaa paahdettua pekonia ja jauhelihana broileri tai kalkkuna, toimii.
👍👍
you made it better than most Finnish people 🤣
Daiki, I think your estimation of the "basic" makaronilaatikko is perfectly valid. To be honest, it is bland, colorless and boring as a food and it really needs other ingredients and spices, like in this recipe you used, to make it more enjoyable to eat. 😄
My mom used to make makaronilaatikko like this, but she added peas & corn and didn't use bacon. Its hard to mess up, even if its just macaroni and ground beef its still good, just not as nutritious.
I make vegetarian makaronilaatikko with my own recipe. I eat it at least once a month.
Boil the makaroni with vegetable bouillon cube.
Don't add more water for the boiling than you need for the food. Roughly I'd say put 1 part of makaroni and 2 parts of water. You can always add more water if it looks like it's not enough. Don't pour any of the water away.
When makaroni is al dente, turn off the heat, add 200g of butter cheese (Pirkka, Koskenlaskija or Olympia), a bottle (230g) of Taco sauce and 2dl of dark soy protein granules.
Mix everything together until the cheese has melted.
Pour everything in an oven pot and cover with grated cheese.
Bake in 200C for 40 minutes or until the cheese is nice crispy and brown.
Serve with or without ketchup.
That sounds good too :)
Very good video. I think you had an advanced opinion already before cooking the thing itself. You should try näkkileipä with maksamakkara in a forest or using high quality nakki instead of pure meat
Thanks. Cooking something in the forest wold be a good idea.
i think it looks good and has good ingredients but i think you should have fried the minced meat more. if it is not brown enough it just reminds me too much of store bought makaronilaatikko. :D
Semmonen perus ehtoopäivän makaronilaatikko on siitä turvallinen, että jokasella tekijällä taitaa vanhemmalla iällä olla omanlaisensa resepti siihen. Ja se on erittäin venyvä resepti. Itsellä on oma vakiintunut resepti ja kaverilla tai veljellä saattaa olla ihan toisenlainen. Mutta lapsuusaikojen jälkeen kun nuita sillontällön tekee, niin löytää sen omansa sieltä 😉
楽しくて美味しい動画❤
ありがとう！
I think makaronilaatikko is an awesome dish, but the ready-made stuff from the store is pretty bad. Also many recipes make it dry, but in my opinion makaronilaatikko needs to be sloppy. Use whatever ingredients you like, season it well and use plenty of milk or cream and cheese. Hold the eggs.
You're finnish enough if you enjoy it 😅
Finnish equivalent to Lasagne, Ramen, Bouillabaisse or Paella.
The old eggmilk minced meat and almost no seasoning casserole is rubbish, although caters to traditional preference of very bland foods. Your version seems more reasonable for anyone who appreciates tasty food. (With common macaroni casserol, it is very common to use plenty of ketchup to give it at least some taste)
Have to say, change ketchup to Felix or Heinz it will be mutch better! In my opinion Lidl ketchup is disgusting 😁
Dont be fooled by this video. The typical macaron box Finnish people make is just minced meat (beef), pasta and some cheese, drenched in ketchup after its baked. It makes Italian students here need therapy 😂 I have never seen a finnish person put vegetables in this
Ready made makaronilaatikko isnt that good in my opinion. When I make it home, I always add something extra like you did. Things like bacon, mushrooms, cheese spread, blue cheese, extra garlic etc. Whatever feels good at the time.
No meira ketsuppi so 2/5
I live in Spain and I am coming for the summer to Finland. I am now 76 and last time I remember have eated makaronilattikko was in 1969 when in obligatory military service . Makaronilaatikko is a Fenno-Italian fusion kitchen tasteless product .
Same with jauhelihapitsa , minced meat pizza ? They don't have it in Italy .Totally tasteless as well .
My food consists of fish like silli , lipeäkala , muikku , savustettu särki ja ahven . Always served with potatoes and vegetables . If meat , then lihapullia , kyljyksiä, karjalanpaistia , poronkäristystä ja leikkeitä . Always with tasty sauces .
The new generations have adopted the American fast-food no tastes road.
I am very sad !
pysy vaan
Yeah right a true finn lmao.