Macaroni Pie
A firm baked macaroni casserole bound with an egg and evaporated-milk custard and topped with cheddar. Resting after baking helps it slice cleanly.
Prep
20m
Cook
40m
Serves
6
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pie
- 400gMacaroni Pasta
Pasta
- 2lWater
Pie
- 240gCheddar Cheese (grated)
Topping
- 60gCheddar Cheese (grated)
Custard
- 350mlEvaporated Milk
- 3pcsEgg (beaten)
- 15mlMustard
Pie
- 30gUnsalted Butter (melted)
- 120gOnion (finely chopped)
Custard
- 10gSalt
- 2gBlack Pepper
Topping
- 2gPaprika
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).
- 02
Cook the macaroni pasta in boiling water until just tender, then drain thoroughly.
- 03
Combine the macaroni pasta with the cheddar cheese, onion, and unsalted butter.
- 04
Whisk the evaporated milk, eggs, mustard, salt, and black pepper until smooth.
- 05
Stir the custard through the macaroni mixture and transfer it to a baking dish.
- 06
Scatter the cheddar cheese over the surface and dust with the paprika.
- 07
Bake until golden and the center is set and reaches 71°C (160°F).
- 08
Rest before slicing and serving.
Ratings & Reviews
Log in to rate and review this recipe.