Post by chief_cook2 on Jul 12, 2005 8:13:08 GMT -6
Macaroni, Cheese, and Egg Cake
16 ounces elbow macaroni or ziti
Cheese sauce:
2 tablespoons butter
3 tablespoons flour, sifted
3 cups milk, hot
salt and white pepper
nutmeg
1 cups cheddar cheese, grated
2 tablespoons parmesan cheese, grated
1 teaspoon onion, grated
2 teaspoons Dijon mustard
1-1/2 teaspoons fresh parsley, chopped
Crust:
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
1 egg, beaten
1/2 pound mozzarella cheese, grated
3 hard-boiled egg, sliced
Cook macaroni in boiling salted water until almost done. Drain and stir
through, add little vegetable oil in it to prevent sticking. Cheese
Sauce:
In a small saucepan melt butter and sprinkle in flour. Cook until
smooth.
Gradually pour in the hot milk, and cook, stirring, until sauce begins
to
thicken. Add onion, cheddar, parmesan, mustard, parsley, salt, pepper
and
nutmeg to taste. Continue to cook until thick and smooth. In a bowl
combine
the pasta with cheese sauce and mix well. Crust: Mix parmesan and bread
crumbs together and sprinkle some in a greased loaf pan. Coat the sides
well, and shake out the excess. Pour in egg and swirl around the pan to
cover bread crumb mixture. Discard excess,
then shake around a final coating of bread crumbs and parmesan. Now
layer
one-third of the pasta in the bottom of the dish and cover this with one
third of the mozzarella. Place half the boiled egg slices in a single
layer
on top. Repeat this layering, then on the last level of eggs put the
remaining pasta and finally the last of the mozzarella.. In a preheat
oven
of 350 bake for 20 to 30 minutes. Allow the cake to cool for 15 minutes,
and then run a sharp knife around the edge to loosen it. Carefully turn
out
onto a warm serving plate and serve in slices.
16 ounces elbow macaroni or ziti
Cheese sauce:
2 tablespoons butter
3 tablespoons flour, sifted
3 cups milk, hot
salt and white pepper
nutmeg
1 cups cheddar cheese, grated
2 tablespoons parmesan cheese, grated
1 teaspoon onion, grated
2 teaspoons Dijon mustard
1-1/2 teaspoons fresh parsley, chopped
Crust:
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
1 egg, beaten
1/2 pound mozzarella cheese, grated
3 hard-boiled egg, sliced
Cook macaroni in boiling salted water until almost done. Drain and stir
through, add little vegetable oil in it to prevent sticking. Cheese
Sauce:
In a small saucepan melt butter and sprinkle in flour. Cook until
smooth.
Gradually pour in the hot milk, and cook, stirring, until sauce begins
to
thicken. Add onion, cheddar, parmesan, mustard, parsley, salt, pepper
and
nutmeg to taste. Continue to cook until thick and smooth. In a bowl
combine
the pasta with cheese sauce and mix well. Crust: Mix parmesan and bread
crumbs together and sprinkle some in a greased loaf pan. Coat the sides
well, and shake out the excess. Pour in egg and swirl around the pan to
cover bread crumb mixture. Discard excess,
then shake around a final coating of bread crumbs and parmesan. Now
layer
one-third of the pasta in the bottom of the dish and cover this with one
third of the mozzarella. Place half the boiled egg slices in a single
layer
on top. Repeat this layering, then on the last level of eggs put the
remaining pasta and finally the last of the mozzarella.. In a preheat
oven
of 350 bake for 20 to 30 minutes. Allow the cake to cool for 15 minutes,
and then run a sharp knife around the edge to loosen it. Carefully turn
out
onto a warm serving plate and serve in slices.