- 1 cup elbow macaroni, cooked
- 1 tablespoon fresh parsley, coarsely minced
- 1 small onion, grated or finely chopped
- 2-3 jalapeno rings, finely chopped (optional)
- 1 cup milk
- 1 cup grated Cheddar, American or Monterrey Jack cheese
- 1 cup soft bread crumbs
- 1/2 tsp. paprika
- 1/4 cup butter, melted
- 3/4 tsp. salt
- 3 eggs
This recipe lends itself to simplified preparation in a food processor, but one is not required. If you have no food processor, use a hand grater to grate the cheese, onion, and bread crumbs.
There is no need to wash the food processor bowl between ingredient changes for this recipe.
Cook elbow macaroni according to package directions. Drain.
Using the metal blade of the food processor, process fresh bread (with the crusts removed) to make 1 cup, about 4 or 5 slices.
Fit food processor with a grating disk. Grate the onion, then grate the cheese. Cheese grates more easily if frozen for 10 minutes (no longer).
Combine all ingredients (remove blade and mix right in the processor bowl using a rubber spatula).
Transfer mixture into a casserole or 9x5x3-inch loaf pan that has been wiped or sprayed with oil. Set the pan into a larger pan in the oven and fill the outer pan with two inches of water (or almost half-way up the side of the casserole dish).
Bake/grill at 375°F for 45 minutes or until set and lightly golden.
This makes an excellent side dish for meatloaf. The macaroni grill recipe is ready to serve with tomato sauce or mild salsa...nice one !