Southern Macaroni and Cheese Pie

Sometimes the classics are a classic for a reason, and this Southern Macaroni and Cheese Pie recipe will remind you why. Combine the classic partnership of cheese and pasta into a rich bake with that oven-baked golden brown cheesy finish that everyone adores.

Southern Macaroni and Cheese Pie

4 from 8 votes


  • cooking spray

  • 2 cups uncooked elbow macaroni

  • 1/2 cup butter

  • 2 (12 ounce) cans evaporated milk

  • 1 tablespoon ground black pepper

  • 3 eggs

  • 1 teaspoon salt

  • 4 cups shredded Cheddar cheese

  • 1 pinch paprika, or to taste (optional)


  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spray a 9×13-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.

2 thoughts on “Southern Macaroni and Cheese Pie”

  1. I love this recipe because it’s so easy to make and I added some spices to enhance the flavor to my taste. My kids do not like the breadcrumb topping so this recipe was a hit with them. I think this will be my go to recipe from now on. Of course I will be adding extras like broccoli, cauliflower and mushrooms to some of my dishes.


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