MAC AND CHEESE PIE CRUST RECIPES

MACARONI AND CHEESE PIE - LIFE WITH THE CRUST CUT OFF

Macaroni and Cheese Pie - Life With The Crust Cut Off image

Provided by Parrish

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

Ingredients

2 Pie crusts, from scratch, refrigerated or frozen
4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup 1/2 Stick Or 4 Tablespoons Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

Steps:

Cook macaroni until very firm. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.
Pour in milk and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt if needed.
Pour in drained, cooked macaroni and stir to combine.
Pour into 2 pie crust, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Let cool 10-15 minutes and serve!

SOUTHERN MACARONI AND CHEESE PIE RECIPE | ALLRECIPES

Southern Macaroni and Cheese Pie Recipe | Allrecipes image

Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.

Provided by dameionec

Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

cooking spray
2 cups uncooked elbow macaroni
½ 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

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.

Nutrition Facts : Calories 620.5 calories, CarbohydrateContent 29.8 g, CholesterolContent 197.3 mg, FatContent 43.1 g, FiberContent 1.1 g, ProteinContent 29 g, SaturatedFatContent 26.4 g, SodiumContent 919.1 mg, SugarContent 9.8 g

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