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My review
Southern Macaroni and Cheese Pie
5
dameionec
"Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials."
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Ingredients
55 m servings 621Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 129182 Ratings
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Most helpful positive review
11/29/2013
Two things that are important to the end result: use canned milk; and follow the directions for the milk/egg mixture: For some who may not know, it is mandatory to add a little of the heated mi...
Most helpful critical review
8/19/2014
I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt ...
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11/29/2013
Two things that are important to the end result: use canned milk; and follow the directions for the milk/egg mixture: For some who may not know, it is mandatory to add a little of the heated mi...
5/24/2012
Just like what Grandma used to make! If the other reviewer had lumpy sauce they didn't culture the eggs as instructed 1 Tablespoon at a time. I have been looking for a Mac n Cheese recipe like...
4/19/2012
This was fantastic! I used the dish it called for, but in doing so, was unable to make all of the layers! I topped with just a little bit of bread crumbs and it was amazing, even microwaved the ...
8/19/2014
I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt ...
11/10/2013
All is well and good but try topping this dish with some toasted buttered bread crumbs. Before baking the dish, simply melt about a table spoon + of butter in a small frying pan, Add about a...
3/9/2012
I didn't have chedder cheese so i used velvetta and this is so yummy and so easy , will make it a regular at our table :)
9/14/2014
Taste great but more work than is needed in MHO. My family recipe is very much the same, but instead of all that work, you just cook the noodles al dente, then layer with: first a little cheese,...
9/3/2012
I would give this a 5 starminus the eggs. I'm from the south and use velveta cheese in replacement of the eggs I boil the velveta with milk in a sauce pan until its thick creamy. Than I pour the...
7/16/2012
Finally back to review this one mainly because I am making it again and making some changes. My family loved the original recipe. This time I changed the cheese a little by using two cups of rea...