If you think of a cross between a baked macaroni and cheese and meat loaf, you might be close to what this dish is.
The cheese sauce is pretty basic. Evaporated milk and cheese - and that’s it.
The mix in items for the loaf add some flavor and work as a binder to keep the noodles together. The pimiento and green pepper add a nice splash of color, and the lovely pepper flavor.
The bread crumbs give the loaf a little thickness. And it does come out very thick and solid.
Waiting the 10 minutes is important - don’t skip this step. Having it cool a little bit makes it much easier to slice.
The meat sauce was interesting. Soup and milk - you get a thinner version of the soup.
The onion flakes give the dish a little of the onion taste, but nothing drastic.
The luncheon meat was the most interesting part. It does add a little protein to the dish. But it was just a little odd in my opinion.
I will say that the dish is very filling. I think I would have preferred the loaf by itself, without the sauce. . .
MACARONI LOAF WITH MEAT SAUCE
8 Ounces Elbow Macaroni
13 Ounce Can Evaporated Milk
1/2 Pound Grated Cheddar Cheese
4 Eggs, Beaten
1/2 Cup Chopped Pimiento
1/4 Cup Chopped Green Pepper
Salt
1/8 Teaspoon Paprika
Dash Cayenne
1 Cup Fresh Bread Crumbs
1/4 Cup Melted Butter
10 1/2 Can Condensed Cream of Chicken Soup
1 Cup Milk
2 Tablespoons Instant Minced Onion
12 Ounce Can Luncheon Meat, Chopped
Heat oven to 350 degrees. Cook macaroni as package directs. Heat evaporated milk in a sauce pan for 2 minutes. Stir in cheese and cook over low heat, stirring, until melted. Combine macaroni, cheese sauce, eggs, pimiento, green pepper, 1/4 teaspoon salt, paprika, cayenne, bread crumbs and melted butter. Grease a loaf pan. Turn mixture into pan. Bake 50 minutes. Combine soup with milk. Add onion and chopped luncheon meat. Stir constantly over low heat for 10 minutes. Remove loaf from oven and let stand 10 minutes. Invert onto a heated platter. Slice and top each serving with meat sauce.
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