Macaroni loaf: A classic ’50s molded pasta recipe

Macaroni loaf A totally '50s molded pasta recipe

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Macaroni loaf (1956)

Even the most ordinary recipe can be transformed into a delightful treat with an imaginative assortment of complementary flavors added by the skillful cook.

Take this superb macaroni loaf. The flavor of cheese, piquant snips of pimiento, green pepper and onion all add vigor and zest to a simple everyday dish.

MORE: 10 old-fashioned macaroni and cheese recipes

Macaroni loaf A totally '50s molded pasta recipe

Macaroni loaf

Yield: 8 servings
Cook Time: 50 minutes
Total Time: 50 minutes


  • 2 cups elbow macaroni
  • 1/2 pound Velveeta pasteurized process cheese spread
  • 1-1/4 cup milk
  • 3 beaten eggs
  • 1-1/2 cup soft bread crumbs
  • 1/4 cup chopped pimiento
  • 1/4 cup green pepper
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • Dash of pepper
  • 8-ounce can tomato sauce
  • 3-ounce can sliced mushrooms, drained


  1. Cook elbow macaroni in boiling, salted water; drain.
  2. In top of double boiler, melt Velveeta.
  3. Stir in milk.
  4. Pour over beaten eggs.
  5. Add macaroni, soft bread crumbs, chopped pimiento and green pepper, chopped onion, salt, dash of pepper.
  6. Pour into well-greased 2-quart loaf pan.
  7. Bake in pan of hot water in 350 (F) oven 45-50 minutes.
  8. Unmold after 5 minutes.
  9. Around loaf pour tomato sauce heated with sliced mushrooms.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 105mgSodium: 1189mgCarbohydrates: 41gFiber: 3gSugar: 6gProtein: 18g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Macaroni loaf pasta recipe

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