Best 8 Unbelievably Delicious Macaroni Pie Recipes

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

SOUTHERN MACARONI PIE

Steps:

• Cook macaroni in salted water until almost done.
• Beat egg and flour with fork until there are no lumps.
• Beat in milk and salt.
• In a greased 2 quart shallow casserole dish, layer the macaroni, cheese, another layer of macaroni, and a final layer of cheese.
• Pour the milk mixture over the top of layered ingredients.
• Bake uncovered 45 to 55 minutes in a 350 degree Fahrenheit preheated oven.
• Remove from oven and let sit for 15 minutes before serving.
• This last step is important to let the pie set-up.

SOUTHERN MACARONI AND CHEESE PIE

Steps:

• 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.

BAKED MACARONI PIE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 325*.
• In large bowl, beat eggs well. Mix in cheeses and parsley well. Stir in macaroni.
• Pour mixture into a generously greased 8" x 12" pyrex baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly. May need to be seasoned with pepper just before serving.

MACARONI PIE

Steps:

• Boil the macaroni until soft. Do not overboil. Allow macaroni to cool.
• In a mixing bowl, mix the mayonnaise, mustard, ketchup, cheese, chopped onions, salt, black pepper, hot sauce, chopped sweet pepper, and onion powder.
• Beat the eggs and milk in a separate bowl.
• Mix the macaroni with the mayonnaise mixture.
• Place in a baking dish.
• Pour the egg and milk mixture over the macaroni, evenly. Garnish the macaroni with cheese and breadcrumbs. Sprinkle oregano over the breadcrums.
• Bake in oven for 30-40 minutes or until it it set.

ITALIAN MACARONI PIE

Steps:

• Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
• In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
• In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
• Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).

TRINIDADIAN MACARONI PIE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
• In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
• Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
• Bake until the top is bubbling and golden brown, 35 to 40 minutes.
• Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

MACARONI PIE FROM TRINIDAD

Steps:

• Boil macaroni in salted water until tender and drain.
• Beat eggs until fluffy.
• Combine macaroni, eggs, cheese, milk, salt and pepper.
• Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.