Baked Macaroni and Cheese Loaf with Cheese Sauce
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If you love Cheddar cheese, this Macaroni-and-Cheese Loaf will become an all-time favorite! It's the ultimate! The cheese lovers in your family will the love the creamy cheese center and the rich cheese sauce.
INGREDIENTS
2 cups elbow macaroni
1 cup finely chopped onion
2 tablespoons butter or margarine
2 cups hot milk
2 cups fresh bread crumbs
2 cups grated sharp Cheddar cheese
2 tablespoons chopped pimiento
2 tablespoons chopped parsley
6 eggs, well beaten
1 (10-ounce) package sharp Cheddar cheese, rectangularCHEESE SAUCE
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon dry mustard
3/4 teaspoon salt
Dash of pepper
1 cup milk
1/2 cup grated sharp Cheddar cheese
3 strips pimiento, optional
Chopped parsley, optionalPreheat oven to 350 degrees. Line a 9 x 5 x 3-inch loaf pan with aluminum foil; grease well. Cook macaroni according to package directions; drain well.
In a medium skillet sauté onion in 2 tablespoons butter for about 3 minutes or until tender.
In a large bowl gently toss cooked macaroni with sautéed onion, hot milk, bread crumbs, 2 cups cheese, the chopped pimiento, 2 tablespoons chopped parsley, and the eggs; mix well. Turn half of the mixture into the prepared pan; set aside.
To make 2 triangular pieces of cheese, cut the 10-ounce bar diagonally in half lengthwise. Place ends together to make one strip. Trim strip to measure 8-1/2 inches in length. Shred remaining cheese and set aside for use in making Cheese Sauce.
Arrange the 8-1/2-inch long strip of cheese in loaf pan. Place it lengthwise on top of macaroni with ends touching and point down. Gently spoon remaining macararoni and cheese mixture on top. Smooth out surface and press down gently. Bake for 1 hour or until firm.
MAKE CHEESE SAUCE - Melt butter in pan; stir in flour, mustard, salt, and pepper. Cook 1 minute, stirring constantly; remove from heat and stir in milk. Bring to a boil; cook, stirring constantly until thick. Add 1/2 cup cheese and reserved cheese; stir until melted. Keep warm.
Unmold onto heated serving platter. Peel off foil. Top with sauce, pimiento strips, and chopped parsley, if desired.
Makes 8 servings