Pasta: Baked Macaroni Loaf

posted by Sandy in Baltimore 09-25-100 3:03 PM

* Exported from MasterCook *
Baked Macaroni Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Macaroni
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
1 1/2 Cups Elbow Macaroni -- uncooked
3 Quarts Boiling Water
5 Tablespoons Salt
3 Cups Milk
1/2 Cup Butter
2 Cups Soft Bread Crumbs
1/3 Cup Pimento -- chopped
3 Cups Cheddar Cheese-grated, processed
1/3 Cup Parsley -- minced
1/4 Cup Onion -- minced
1/4 Teaspoon Pepper
6 Eggs – beaten

Preheat oven to 325 degrees F.

Cook macaroni in boiling water to which 4 tsps. Of salt have been added, about 9 minutes, or until macaroni is tender. Drain; rinse with boiling water.

Combine milk and butter and scald. Pour over bread crumbs. Add all remaining ingredients except eggs. Add eggs and macaroni, stirring until blended. Pour mixture into greased 15 x 5 x 3-inch oven-proof glass loaf pan. Bake for 1 hour and 10 minutes or until knife inserted in center comes out clean. Cool for 10 minutes. Unmold and serve with mushroom sauce.

Notes: Any leftover loaf is delicious after being chilled in the refrigerator, sliced 3/4-inch-thick then sauted in butter.

For a diet version of this dish, try boiling the macaroni in salt free water. Use low-cal bread in preparing breadcrumbs, substitute mozzarella or Muenster cheese for cheddar, use the least salt and lowest calorie margarine you can find, use skim milk, and use only 2 whole eggs or 4 egg whites.

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