Macaroni Pie
This baked macaroni casserole is rich with cheddar, evaporated milk, and egg, giving it a firm, sliceable texture rather than a loose sauce. It is a beloved side for Sunday meals and holiday tables.
Prep
20m
Cook
45m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pie
- 400gMacaroni Pasta
- 2lWater
- 300gCheddar Cheese
Topping
- 100gCheddar Cheese (grated)
Pie
- 80gOnion (finely chopped)
- 80gGreen Bell Pepper (finely chopped)
- 6gSalt
- 2gBlack Pepper
Custard
- 30gUnsalted Butter (melted)
- 350mlEvaporated Milk
- 3pcsEgg (beaten)
- 15mlMustard
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F). Bring the water to a boil, add the macaroni pasta, and cook until just tender. Drain well.
- 02
Whisk together the evaporated milk, eggs, mustard, and unsalted butter until smooth.
- 03
Combine the drained macaroni pasta with most of the cheddar cheese, the onion, green bell pepper, salt, and black pepper.
- 04
Pour the custard over the macaroni mixture and stir until evenly coated.
- 05
Transfer the mixture to a greased baking dish, scatter the remaining cheddar cheese over the top, and bake at 180°C (350°F) until set and golden, about 35 to 40 minutes.
- 06
Let the pie rest for 10 minutes before slicing.
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