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–+ servings

Olive Macaroni Cheese Bake

Adapted from a recipe in the Casserole Cook Book, page 31.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.