I use to make a wicked baked macaroni and cheese, with two kinds of cheese for the macaroni and a third for the topping. On one occasion I baked that and an apple cake based on a carrot cake recipe, that Mama took to a church social. When I picked her up, I asked how the macaroni and cake tasted. She said, "I don't know. It was all gone before I got to taste either".
I don't cook like that anymore. Anything I cook now is usually quick and easy. When I did cook macaroni, I let the cheese topping get a little brown and crusty around the edges. To me, that was the best part of the dish. With that in mind, I contrived a little snack I can't get enough of; simple, quick and delicious.
Sooo good, people. And if you were doing this for breakfast, you could put scrambled eggs atop the snack once it has finished cooking. Much, much better than scrambled eggs with the cheese just melted on top or mixed in when scrambling.
Go for it, y'all!
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This is very good with almost any meal or even as a snack.
Cook onion in margarine until light brown. Combine egg and milk; add to Bisquick mix and stir only until dry mixed ingredients are moistened.
In large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt and undissolved yeast. Combine water and milk in saucepan and heat over low heat until warm. Gradually add to dry ingredients and beat 2 minutes at medium speed or electric mixer, scraping bowl occasionally.
Recipe for Quick Cheese Bread. In a small bowl combine seasonings, Parmesan cheese and butter. Spread on 12-14 pieces of bread, divided cheese evenly on bread, place on a cookie sheet and broil 4-6 inches from flame until cheese is melted and bread is warm.
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Near Colorado Springs there was (is?) a bakery that had a cheese bread with sliced green onion; it was baked in a round pan. The cheese was in chunks not shredded. I found a bakery in my area that knew the recipe and he said that his family called it spaghetti bread because it went great with spaghetti. He also said it was an egg bread. Does anyone have that recipe?
By Darlene KC
I think we may have eaten this bread from the same place...? I couldn't find a recipe for it so I experimented until I got one that tasted as close to this as possible. Actually it is a Challah bread recipe with add-ins & is a breadmaker recipe. It can easy be adapted to making it the old fashioned way.
3/4 c. lukewarm milk
1 t. salt, or less
3 T. sugar
3 eggs, well beaten
4 T. butter or margarine, melted
3-1/4 c. bread flour or 3 c. all-purpose flour
2 1/2 t. loose yeast
1/4 c. finely chopped green onion, more or less if you wish
1 T. dried onion flakes, reconstituted
1 c. shredded or 1/2 inch cubes of cheddar cheese or American cheese - your preference - I like American best.
Add ingredients to the bread pan in order listed, except for the green onion, reconstituted onion flakes & cheese.
Program machine for Basic Bread and set your crust preference (I think light is best).
At the beep for additional ingredients add the green onion, reconstituted onion flakes & the cheese.
Let the machine do its thing & allow bread to cool for at least 10 minutes before slicing.
P.S. Try it with crumbled up bacon too! Or add a couple of teaspoons full of coarse black pepper! Delish!
Most of the quick bread recipes I find are sweet quick breads. This was a nice change of pace to find a recipe for a savory quick bread.