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  • Macaroni, Cheese And Egg Cake

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    Macaroni, Cheese And Egg Cake
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb elbow macaroni, or possibly ziti
    • 2 Tbsp. butter
    • 3 Tbsp. flour, sifted
    • 3 c. lowfat milk, warm salt and white pepper nutmeg
    • 1 c. cheddar cheese, grated (1 to 1 1/2)
    • 2 Tbsp. parmesan cheese, grated
    • 1 tsp onion, grated
    • 2 tsp dijon mustard
    • 1 1/2 tsp fresh parsley, minced
    • 1/2 c. parmesan cheese, grated
    • 1/2 c. bread crumbs
    • 1 x egg, beaten
    • 1/2 lb mozzarella cheese, grated
    • 3 x hard-boiled egg, sliced

    Directions

    1. Cook macaroni in boiling salted water till al dente. Drain and stir through a little vegetable oil to prevent sticking. Cheese Sauce: In a small saucepan heat butter and sprinkle in flour. Cook till smooth. Gradually pour in the warm lowfat milk, and cook, stirring, till sauce begins to thicken. Add in salt, pepper and nutmeg to taste, onion Cheddar, Parmesan, mustard and parsley. continue to cook till thick and smooth. In a bowl combine the pasta with cheese sauce and mix well. Preheat oven to 350F.
    2. Crust: Mix Parmesan and breadcrumbs 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 breadcrumb mix. Throw away excess, then shake around a final coating of breadcrumbs and Parmesan. Now layer one-third of the pasta in the bottom of the dish and cover this with one-third of the mozzarella.
    3. Place half the boiled egg slices in a single layer on top. Repeat this layering, then on the last level of Large eggs put the remaining pasta and finally the last of the mozzarella.. Bake for 20 to 30 min. Allow the cake to cold for 15 min, and then run a sharp knife around the edge to loosen it.
    4. Carefully turn out onto a hot serving plate and serve in slices.

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