Mikko’s makaroonilaatikko

Boil about one American coffee cups of macaroni (about 4 dl) with one boullion steak cube (Knorr?), the cube is not very important but that’s the way I do it. About 10 minutes depending on the macaroni.
Chop one large onion very thinly if you want, or just coarse, depending if it makes you cry or happy to chop onions. If you like you will make it thin, but in this makaroonilaatikko it is not so important. And if you want to cry, this is the moment.
Fry about of 500 g of hamburger meat (minced meat from a cow, maybe less fat) and the onion on a pan. With Teflon pans I don’t have to use oil at all. But if you want, you can add some butter. Adding butter makes usually food better.

Add some pepper (some people add also paprika and/or white pepper), salt (maybe 2 tablespoon depending did you use the boullion with the macaroni) and about half of tablespoon of nutmeg (optional but I like it) to the meat/onions.
Take a casserole and mix the macaroni and meat/onions into it. Take about 2-3 American coffee cups of milk (about a liter or maybe less) and 2-3 eggs, mix in a bowl and pour it to the casserole. (A lazy man puts them altogether in a bowl before the casserole to minimize dishes.)
Mix.
Cover the whole thing with about 300- 500 grams of Swiss cheese or what the cheese you like. I think it would be OK if the liquid is about 3/4 the cheese surface (so it is 1/4 below the surface).

Put the casserole in the oven for about 45-60 min in 200 °C or 400 °F. Just check it in about 1/2 hours that it does not burn.
When it looks brown on top and it is not too wet, then it is ready.