Baked Macaroni & Cheese Loaf |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I have texture issues - so this macaroni and cheese is my favorite due to the low slime factor! It's more like macaroni and cheese souffle since it has eggs. I adapted this from a church cookbook recipe my mom used to have - but it was very labor intensive. This way works fine for me! I like it because it's quick to throw together and put in the oven. I usually throw in a green bean casserole with it. If you want to try a new version of an old classic - give this a try! Ingredients:
1 cup uncooked elbow macaroni |
1 cup breadcrumbs |
1 cup shredded cheese |
1 cup milk |
1/4 cup butter or 1/4 cup margarine, melted |
3 eggs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees. In a bowl, whisk the 3 eggs. Add the remaining ingredients to combine. Poor into a greased pan (I use either a bread pan or a 9x13 pan.) Cover with foil and bake for 45 minutes. Take off the foil and bake for another 15 minutes. Remove and let it rest for about 5 minutes. Cut and serve.
2. You can also use seasoned bread crumbs and add onions or onion powder, garlic powder and/or ham. Sometimes I put the macaroni and a bowl with water and microwave for about 5 minutes - just to soften them a bit more. Yum! My husband swears this tastes better the next day - so he's happy to have leftovers - .
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