Baked Macaroni Loaf

By Cedar | October 29, 2013

`baked macaroni loaf vintage recipe

baked macaroni loaf vintage recipe

I made a macaroni loaf. A macaroni loaf.

Something like this would never, ever occur to me as something to make and serve people, but after seeing the title in one of my vintage cookbooks, I thought it might be a fun little change from the norm. Admittedly, I am not much of a pasta person. Sure, I enjoy it here and there, but as an ingredient, pasta really doesn’t inspire me. In fact, if my husband didn’t enjoy it so much, I may never buy it to keep in our pantry. I prefer saucy things, vegetables, beans, curries, spices, served over rice or with a warm tortilla or bread (or cold from the refrigerator when I am starving mid day). That’s just my style.

While I almost find it offensive to lump this lump into the pasta category, it was actually pretty good. I pulled the recipe from Meta Given’s Encyclopedia for Cooking. I followed the recipe pretty closely (though in my snobby ways I substituted real cheddar cheese for the processed American cheese they suggested). I did mess up. I originally started layering things in the pan, as suggested in the recipe, before realizing I had forgotten to mix in the bread crumbs. I decided to just mix everything together and put it all in the pan that way. It worked well, but stuck a bit at the top, nothing a little tomato sauce couldn’t hide!

I had hoped on getting the delicious extra sharp cheddar cheese for this recipe, but it wasn’t available. I ended up using medium cheddar. If I make this again (and my husband wants me to!), I may try to spice it up, maybe use pepper jack or the amazing jalapeño cheddar I buy on occasion. Either way, I think this is a pretty tasty basic recipe for something that one could get quite creative with.


  • 1 (8 ounce) package macaroni
  • 1 tablespoon salt
  • 2 quarts boiling water
  • 1 tablespoon chopped green pepper
  • 2 tablespoons chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup butter
  • 1 tablespoon chopped pimiento
  • 3 eggs, beaten
  • 1 1/2 cups milk
  • 1 1/2 cups dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 pound cheese of your choice
  • tomato sauce

Cook macaroni in boiling, salted water, as instructed on package. Drain and rinse. Saute pepper, onion, and celery in butter in a saucepan for about five minutes, just to lightly soften. Add pimiento, eggs, milk, bread crumbs, salt, and cheese. In a greased loaf pan or ring mold, pour in 1/4 of the noodles, and layer in an equal amount of the cheese mix. Continue layering until all ingredients are used. Bake at 325°F for one hour. Turn onto a platter and top with hot tomato sauce.

baked macaroni loaf vintage recipe

On an unrelated note, I have had some things come up that are going to need my full attention in the coming weeks. Posting might be a bit sporadic for the next two or so weeks, though I am going to try my hardest to keep up with it.

2 Responses to “Baked Macaroni Loaf”

  1. Daffny Says:
    October 29th, 2013 at 8:07 pm

    Omg this looks sooo flipping yummy! I MUST try this very very soon! *tummy grumbles* Very soon hehe xox


  2. sarah hanrahan Says:
    November 11th, 2013 at 10:28 pm

    wow, Iv never seen anything like this! recently I saw mac & cheese being made into a patty for a burger instead of beaf but this is even more inventive! good work :)