Title: Macaroni, Cheese and Egg Cake
Categories: Cheese Pasta
Yield: 6 Servings
| 1 | lb | Elbow macaroni; or ziti |
| | | Cheese sauce: |
| 2 | tb | Butter |
| 3 | tb | Flour; sifted |
| 3 | c | Milk; hot |
| | | Salt and white pepper |
| | | Nutmeg |
| 1 | | Cheddar cheese; grated |
| 2 | tb | Parmesan cheese; grated |
| 1 | ts | Onion; grated |
| 2 | ts | Dijon mustard |
| 1 1/2 | ts | Fresh parsley; chopped |
| | | Crust: |
| 1/2 | c | Parmesan cheese; grated |
| 1/2 | c | Bread crumbs |
| 1 | | Egg; beaten |
| 1/2 | lb | Mozzarella cheese; grated |
| 3 | | Hard-boiled egg; sliced |
Recipe by: The New Pasta Cookbook Cook macaroni in boiling salted water
until al dente. Drain and stir through a little vegetable oil 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 salt, pepper and nutmeg to
taste, onion Cheddar, Parmesan, mustard and parsley. continue to cook until
thick and smooth. In a bowl combine the pasta with cheese sauce and mix
well. Preheat oven to 350 degrees F. 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 mixture. Discard 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. 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.. 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. Typed by Diana
Rattray