Macaroni And Cheese Pie Recipes

Steps:

• Preheat the oven to 350*F. Bring a large pan of lightly salted water to a boil and cook the macaroni until al dente(about 8 minutes). Rinse under cold water and drain.
• Melt 2 tbls. of the butter in a pan and stir in the flour. Cook for 1-2 minutes, stirring. Gradually add the milk, whisking constantly until the sauce boils and thickens.
• Stir in the mustard, cinnamon and 1 cup of the cheese. Cook gently, stirring often, until the cheese has melted, then remove from the heat and whisk in the egg. Set aside.
• Melt the remaining butter in a small fryiing pan and cook the scallions, chopped tomatoes and corn over a gentle heat for 5-10 minutes. Add peas now if using. Season to taste.
• Tip half of the cooked macaroni into a greased ovenproof dish. Pour over the other half of the cheese sauce and mix well. Then spoon the tomato and corn mix over the macaroni.
• Stir the remaining macaroni into the remaining cheese sauce, then spread this carefully over the tomato and corn mixture. Top with the rest of the cheese. Bake for 45 minutes, or until the top is golden and bubbling.

Steps:

• Preheat oven to 425°F.
• Mix 1/4 cup of cheddar into pastry and shape pastry into a ball and roll out between 2 pieces of wax paper.
• Place this into a 9-inch pie plate, prick bottom with fork.
• Bake 15 minutes, remove from oven and let stand until you are finished the sauce mixture.
• Reduce oven to 350°F.
• Cook elbow macaroni.
• Prepare cheese sauce by combining butter, flour, milk, salt, pepper, parmesan, cream cheese and 2 cups of cheddar cheese. Cook in sauce pan over medium heat until all ingredients are combined.
• Add cooked noodles to cheese sauce mixture and pour into pie shell.
• Sprinkle remaining 1/4 cup of cheddar onto top of pie.
• Bake 20 minutes at 350°F 10-15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Butter a 9-inch deep-dish pie plate.
• Sprinkle bottom and sides with the bread crumbs.
• Cook the noodles as directed on box (al dente), adding 1/2 teaspoon salt and the teaspoon oil.
• You will need 5 cups of cooked noodles.
• Meanwhile, melt butter in a large skillet over medium-high heat.
• Add the onion and saute until soft, about 5 minutes.
• Stir in flour and remaining teaspoon of salt, dry mustard, pepper, and nutmeg and cook for about 1 minute.
• Gradually stir in all the milk and continue to cook until the sauce simmers and thickens.
• Add 2 cups of the cheese, the optional food coloring, and stir until completely melted.
• Remove sauce from heat and stir in the noodles.
• Spoon macaroni into the pie plate, mounding high in the centre.
• Top with remaining 1/2 cup of cheese and sprinkle generously with paprika.
• Bake until the pie is golden brown and bubbly, about 25 minutes.
• Let pie stand on wire rack for about 15 minutes to set before cutting.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

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.

Steps:

• Heat oven to 350°F.
• Cook Macaroni in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain.
• Beat eggs in small bowl; stir in Cheese Sauce. Add to Macaroni mixture with ham; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; top with shredded cheese.
• Bake 30 min. or until macaroni mixture is set in center and top is golden brown.

Steps:

• heat oven to 350.
• cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
• Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
• Heat till mixture boils, then simmer gently for 5-10 minutes.
• stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
• Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
• heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
• Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
• Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
• Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
• Let stand for 10-15 minutes before serving. Garnish with parsley.

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 40 minutes. Uncover; bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Bring 4 quarts water to a boil in a large pot; stir in 1 tablespoon of the salt and the pasta; cook according to the package directions for al dente pasta. Drain well.
• While the pasta is cooking, in a large skillet over low heat combine the oil, the shallots, and 1 teaspoon of the salt. Cook the shallots over low heat until they begin to fall apart and caramelize, 20 to 30 minutes. Once caramelized, remove from the skillet and set aside.
• Bring the cream to a simmer in a 4-quart saucepan over medium heat. Make sure the cream does not come to a boil. Stir in the cheeses. Add the rosemary and cook, whisking often, over medium-low heat, for 2 to 3 minutes, until melted and smooth. Remove from the heat. Whisk in the pepper and the remaining 2 teaspoons salt.
• Stir in the cooked pasta and caramelized shallots.
• Pour the mixture into a lightly greased 3-quart baking dish. Bake for 30 to 35 minutes, until golden brown and bubbly.
• Remove from oven; let stand for 10 minutes before serving.

Steps:

• Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
• Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
• Heat the oven to 200C/180C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add Italian* Five Cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; sprinkle with cheddar.
• Bake 20 min. or until heated though. Let stand 5 min. before serving.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
• In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
• Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
• Bake until the top is bubbling and golden brown, 35 to 40 minutes.
• Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
• Shred Cheddar cheese by hand or in a food processor; set aside.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
• Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
• Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
• Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Grease a pie plate 10 x 1 1/2 inches.
• Mix 2 cups cheese and the macaroni.
• Sprinkle mixture in the plate.
• Beat remaining ingredients, except the 1/4 cup cheese, until smooth, 15 seconds in a blender on high, or 1 minute with a hand beater.
• Pour into plate.
• Bake until knife inserted in center comes out clean - about 40 minutes.
• Sprinkle with 1/4 cup cheese.
• Bake until cheese is melted, 1 to 2 minutes.
• Cool 10 minutes.
• Serves 6 to 8 people.