Calling all comfort food lovers! Southern Macaroni and Cheese Pie has all the deliciousness of comfort food all wrapped up in one dish. This southern classic is creamy, cheesy, and oh so flavorful. Plus, all the ingredients to make this dish are staples that you probably already have in your kitchen. Each step of this recipe is designed to bring out the tastiness and make this the best macaroni and cheese pie you’ll ever make.
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.
FAQ:
Q: What type of cheese should I use in my Mac and Cheese Pie? A: When it comes to macaroni and cheese pie, you can use any type of cheese you like. A combination of mild cheddar and Parmesan cheese is often used, but you can also experiment with Colby Jack, Gouda, mozzarella, or even Havarti.
Q: Can I make the pie in advance? A: Absolutely! Bake the pie as per the recipe instructions, then once it has cooled completely, wrap it tightly with foil and store it in the refrigerator for up to 3 days. When you’re ready to serve the pie, simply preheat your oven to 350 degrees Fahrenheit and bake for 20 minutes or until heated through.
Q: Is Mac and Cheese Pie gluten-free? A: Yes, you can easily turn this recipe into a gluten-free dish. Simply substitute the all-purpose flour for a gluten-free alternative, such as rice flour or sorghum flour.
Southern Macaroni and Cheese Pie
8
servings30
minutes20
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minutesA Southern Macaroni and Cheese Pie that will satisfy even the biggest comfort food aficionados! Cheese, flavourful pasta, and a buttery crumb topping are all brought together in this classic dish that’s sure to become a family favourite. Each step brings out the tastiness and texture of this recipe, making it one of the best macaroni and cheese pies you’ll ever eat!
Ingredients
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)
Directions
- 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.