1 cup elbow macaroni, cooked
1 tablespoon fresh parsley, coarsely minced
1 small onion, grated or finely chopped
2-3 jalapeno rings, finely chopped (optional)
1 cup milk
1 cup grated Cheddar, American or Monterey Jack cheese
1 cup soft bread crumbs
1/2 tsp. paprika
1/4 cup butter, melted
3/4 tsp. salt
3 eggs

Cook elbow macaroni according to package directions. Drain.

Using the metal blade of the food processor, process fresh bread (with the crusts removed) to make 1 cup, about 4 or 5 slices.

Fit food processor with a grating disk. Grate the onion, then grate the cheese. Cheese grates more easily if frozen for 10 minutes (no longer).

Combine all ingredients (remove blade and mix right in the processor bowl using a rubber spatula).

Transfer mixture into a casserole or 9x5x3-inch loaf pan that has been wiped or sprayed with oil. Set the pan into a larger pan in the oven and fill the outer pan with two inches of water (or almost half-way up the side of the casserole dish).

Bake at 375°F for 45 minutes or until set and lightly golden.

This makes an excellent side dish for meatloaf. Serve with tomato sauce or mild salsa.

Submitted by: CM