Southern Macaroni and Cheese Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials. 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:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Spray a 9x13-inch casserole dish with cooking spray.
3. 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.
4. Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
5. 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.
6. Gently mix salt and cooked macaroni into the sauce and stir to combine.
7. 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.
8. Bake in the preheated oven until casserole is bubbling, about 20 minutes.
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