Macaroni Cheese Pie

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There is something great about making our favorite comfort meals. Sometimes it’s the end of a hard day or perhaps the weather is dreary so cuddling up in my blanket with my favorite couch food is a great way to improve my mood!  

Macaroni and cheese definitely is one of my hubby’s favs and I think before we met, he ate it everyday (when he was single)…poor guy ! 😀 I think a lot of single guys probably eat this daily too….because it’s normally something you can throw in the mic and in six minutes it’s done! However, when hubby married me, that changed. I really only use the mic to do heating, thawing or melting something quickly. I’m still a stove/oven girl!

So, to spruce up the traditional mac and cheese, we’re doing a layered pie in a casserole dish. It gives it that “gourmet” look I’m always going for!  

The cheese is layered throughout the dish and it’s so comforting all by itself, but add a salad to it if you like. This recipe is very easy to make and I bet the kids will love it also!    

Macaroni Cheese Pie

Course: Ordinary Recipes Made Gourmet

Ingredients

  • 1 box of elbow macaroni

  • 4 eggs

  • 1 tsp. butter

  • 1 tsp. kosher salt

  • A dash of pepper

  • Shredded cheddar cheese (or other favorite semi-soft cheese)

Directions

  • Cook macaroni in pot until nearly done (under cook 2 minutes).
  • Use a 2 quart casserole dish, well buttered or sprayed with oil. Layer macaroni (still hot) and cheese: a layer of macaroni, then a layer of cheese, etc., repeating layers until it reaches to about 1/2 inch from the top of the casserole dish.
  • Combine eggs, butter, salt and pepper in a medium bowl and stir until smooth; pour over macaroni and cheese layer. Sprinkle cheese over the top of pie.
  • Bake at 375°F for 15 minutes, or until cheese on top is melted. Pie will continue cooking after removing from oven for an additional 5 minutes or so.

    Then serve in your best dainty bowls to make it look really elegant! 😀
Check out this post >>  Raspberry and Bacon Cheese Scones

Kim McDougal

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    Thanks for sharing it and please keep doing this good job

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