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Macarronada

Macarronada: Venezuelan Macaroni Casserole

Janice Díaz Santana
The macarronada is a traditional Venezuelan dish, a delightful fusion of lasagna and baked macaroni, a delightful treat for pasta lovers.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Venezuelan
Servings 6 servings

Ingredients
 
 

  • cooking oil
  • 3 ½ oz onion chopped
  • 2 cloves garlic minced
  • 1 ½ cups scallions chopped
  • 5 ⅓ oz bell pepper chopped
  • 1 ½ oz stalk of celery chopped
  • 4 ⅔ oz grated carrot
  • 1 lb tomatoes finely chopped (4 tomatoes)
  • 1 lb shredded chicken
  • 2 chili peppers chopped
  • salt to taste
  • pepper to taste
  • 1 tsp oregano
  • ½ tsp cumin

Ingredients for the sauce:

  • 2 cups milk
  • 2 cups grated white cheese similar to queso fresco
  • 3 eggs

Other ingredients:

  • 2.2 lb macaroni
  • 7 oz sliced salami
  • 7 oz sliced ham
  • grated year-old cheese for topping (like parmesan cheese)

Instructions
 

Preparing the stew:

  • Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, scallions, bell pepper, and celery to the pot. Sauté until the vegetables are tender.
  • Stir in the grated carrot, tomatoes, shredded chicken, and chili peppers.
  • Continue sautéing until the chicken is cooked through and the flavors are well combined.
  • Season with salt, pepper, oregano, and cumin. Mix well and let it simmer over low heat for a few minutes. Set aside.

Preparing the sauce:

  • In a large bowl, mix the milk, grated white cheese, and eggs. Beat well until you get a smooth mixture. Set aside.

Cooking the macaroni:

  • In a large pot of boiling salted water, cook the macaroni according to the package instructions until al dente. Drain and set aside. Drizzle two tablespoons of oil on top to prevent sticking.

Assembling the macarronada:

  • Preheat the oven to 180°C (350°F). In a greased baking dish, place a layer of cooked macaroni.
  • Cover the macaroni with a layer of the prepared stew.
  • Pour a portion of the cheese sauce over the stew.
  • Place a layer of salami slices over the cheese sauce.
  • Repeat the layering process: macaroni, stew, cheese sauce, and salami. For the final layer, replace the salami with slices of ham.
  • Sprinkle the grated year-old cheese over the top layer.

Baking:

  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.

Serving:

  • Remove from the oven and let it rest for a few minutes before serving.
  • Serve hot and enjoy this delicious Zulian macarronada with a sprinkle of grated year-old cheese on top.
    Macarronada

Notes

Macarronada: Venezuelan Macaroni Casserole
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