Olive Macaroni Cheese Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 cup dry macaroni
- 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
- ⅓ cup milk
- ½ cup stuffed green olives, sliced
- black pepper, as desired
- ¼ cup dry bread crumbs
- 1 tablespoon butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
- In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
- Pour into the prepared casserole and spread out evenly.
- In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
- Bake for 20-25 or until crumbs are browned.
- Serve and enjoy.
Notes
I will say Fair cost per serving based on the cheese used as well as the olives.
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