Macaroni loaf

Press, Volume CXII, Issue 32959, 4 July 1972, Page 5

Macaroni loaf

Macaroni loaf or ring is served hot with Mushroom Sauce and for 4-5 servings you need:— 1 cup uncooked macaroni elbows 1 cup milk 2 eggs 2 tablespoons butter 4 cup fresh breadcrumbs A cup grated cheese | cup chopped green pepper Salt Paprika Cayenne For the sauce: 3 tablespoons butter j cup thinly sliced mushrooms 2 tablespoons flour 1 cup chicken stock or bouillon or canned chicken soup One third cup evaporated milk Salt Paprika

Method: Cook macaroni until just soft in boiling salted water, drain and hold under cold top for a minute or two. Allow to drain again and place in bowl. Heat milk and pour on to beaten eggs; add butter and pour over macaroni together with the breadcrumbs, chopped pepper, cheese and seasonings. Blend lightly and pour into a greased ring mould. Stand in pan of hot water and bake at 350 for about one hour. Turn out on serving dish and serve hot with the following sauce. Melt butter and saute the mushrooms in this for 5 minutes. Stir in flour. Combine the chicken stock or soup with evaporated milk and gradually add to mushrooms, stirring continually. Season to taste with salt if necessary and sprinkle with paprika. Allow to cook slowly for 2-3 minutes before serving.