My daughter asked if we could have baked macaroni and cheese. Of course, she asked for the dish after I had already been to the grocery store.
Because of this, I looked for a recipe that would use what I had on hand. Thankfully I had a little leftover macaroni from a recipe I made a while back.
This is a baked macaroni with a twist though.
First, the dish is layered. This in and of itself isn’t too crazy for Mac and cheese.
Except that one of the layers is sautéed vegetables.
You wouldn’t think that onion, green pepper and parsley would add all that much of a difference. But they really do.
Another major difference is that there is no cheese sauce. There are just layers of cheese in between layers of macaroni and vegetable.
The sauciness is made by the milk and egg mixture. This mixture seeps through the noodles and combines very nicely with the cheese.
This macaroni and cheese recipe has a lot more depth to it. It doesn’t make a lot, which was perfect for a side dish.
CHEESE MACARONI LOAF
3/4 Cup Broken Macaroni
1 Teaspoon Parsley
2 Teaspoons Chopped Onion
1 Tablespoon Green Pepper
2 Tablespoons Fat
1/2 Cup Grated Cheese
1 1/2 Cups Milk
1 Egg
1 Teaspoon Salt
1/2 Cup Buttered Crumbs
Cook macaroni in boiling salted water until tender. Cook parsley, onion, and green pepper in fat until tender. Drain water from macaroni. Place a layer of macaroni in a buttered baking dish, then add a layer of onion mixture and cheese. Repeat until dish is full. Mix the milk with the egg and salt. Pour over casserole. Cover with buttered crumbs. Bake in a 400 degree oven until browned.
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