Rating: 4.5 stars
271 Ratings
  • 5 star values: 188
  • 4 star values: 55
  • 3 star values: 9
  • 2 star values: 13
  • 1 star values: 6

Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Spray a 9x13-inch casserole dish with cooking spray.

  • Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.

  • Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.

  • Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.

  • Gently mix salt and cooked macaroni into the sauce and stir to combine.

  • Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.

  • Bake in the preheated oven until casserole is bubbling, about 20 minutes.

Nutrition Facts

621 calories; protein 29g; carbohydrates 29.8g; fat 43.1g; cholesterol 197.3mg; sodium 919.1mg. Full Nutrition
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