Baked macaroni is one of our Sunday dishes that we serve with stewed chicken or beef, rice, stewed red beans and potato salad. This will stick to your bones and you won't be hungry too quickly thereafter. Baked macaroni is definitely a tasty comfort food that all ages will love. Best served hot and leftovers are just as good. For those who are lactose intolerant, omit the can of evaporated milk and substitute with 1/2 cup of chicken broth. You must also increase the amount of breadcrumbs by 1/4 cup. Don't use too much broth as the mixture will not bind together. Any Canadian marbled cheese and parmesan cheese can be used.
- Portion size 10 servings
- Credits : Linda Hinds
Ingredients
Method
Preheat oven to 350ºC. In a large pot, bring water with a dash of salt and tbsp olive oil to a boil. Add pasta and let boil for 10 minutes or until pasta could be easily cut with a knife. While the pasta is boiling, mix these seasoning ingredients in a separate bowl: onion, garlic, parsley, cilantro, black pepper and sea salt. Drain the pasta and return to the pot.Cut 1/2-inch piece of butter and put to the side, drop the rest into the hot pasta and mix. Add the seasonings and continue to thoroughly mix until seasoning is evenly distributed. Break eggs into the mixture and continue to mix. Add grated marbled cheese by the handful, breadcrumbs and gradually pour the evaporated milk in at the same time. Mix well until pasta is evenly coated. Put to the side when all ingredients have been mixed in.
Grease your baking dish. Pour mixture into a 12" baking dish and even out with a spatula. Sprinkle the grated parmesan over the mixture and cover with foil paper. Put baking dish on middle rack and bake for 20 minutes. Remove dish from the oven and remove foil paper. Return to the oven and bake for another 10-15 minutes or until golden brown. Remove from the oven and let cool.
