Macaroni Pudding with Broccoli

Macaroni pudding is a classic dish from my childhood. It's basically cooked macaroni in an egg custard - a crustless quiche with pasta, if you so will. I like to add smoked ham, or bacon, and my husband prefers sliced up hot dogs. We usually add both. You can make it with cheese, or not - I like it both ways. I decided to add in broccoli last time I made this, and that was indeed delicious - and as a bonus, more nutritious.

Macaroni Pudding with Broccoli

500 ml (2 cups) elbow macaroni (not quick-cook)
4 eggs
200 ml milk
200 ml cream (full-fat)
200 ml grated cheese, ideally a sharp, flavorful kind. (I use Swedish Västerbottensost)
3 hot dogs, sliced
1 yellow onion, coarsely chopped
200 g smoked ham, diced
1 head of broccoli, cut into small pieces
salt, white pepper

Boil the macaroni in salted water, a minute or so shorter than the instructions say.

Whisk together eggs, milk, cream, a little salt and a pinch of ground white pepper. You'll get a lot of salt from the hot dogs, ham and cheese, so go lightly on the salt.

Fry the sausage slices for a few minutes and set aside. Fry the onions and broccoli on medium heat for a few minutes, to soften. Mix with the hot dogs, the ham, the macaroni and the egg mixture. Add half the cheese.

Pour everything into a buttered casserole, and top with the remaining cheese. Bake at 200°C for about 25 minutes.

Recipe in Swedish:
Makaronipudding med broccoli