Macaroni casserole

Finland

In Finland, the dish is called makaronilaatikko (Finnish) or makaronilåda (Swedish), and is one of the most popular traditional dishes. According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. Nowadays the dish most commonly made with minced meat, but is traditionally not made with cheese. However, originally the Finnish macaroni casserole was not made with meat. When prepared without meat it was often used as a replacement for potatoes in the meal and later on, it became a part of the dish that is known today. Macaroni casseroles are readily available in Finnish grocery stores as pre-packaged meals.

Sweden

In Sweden, the dish is called makaronipudding or makaronilåda. The Swedish version is usually made with ham, leek, and cheese.

Malta

In Malta, a baked dish called imqarrun is made with macaroni, bolognese style meat sauce and egg. Other versions add chicken livers, hard boiled eggs, peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and help to bind and set the pasta. This is not to be confused with timpana, which has an outer pastry casing.

Indonesia

In Indonesia, the dish is sometimes known as makaroni schotel. This dish was introduced by the Dutch during the occupation in Indonesia. Therefore, 'Schotel' or 'schaal' (meaning 'dish'), borrowed from Dutch language, refers to the container used to make this food. The Indonesian version is usually made with cheese and meat (smoked beef is widely used, alternatively sausage or tuna. Sometimes they add potato).