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Full Online Book HomeLearning KitchenPasta And Pastasauces - Baked Macaroni Loaf
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Pasta And Pastasauces - Baked Macaroni Loaf Post by :forum Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2611

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Pasta And Pastasauces - Baked Macaroni Loaf

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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