Unbelievably Delicious Macaroni Pie Recipes

Steps:

• Boil macaroni in salted water until tender and drain.
• Beat eggs until fluffy.
• Combine macaroni, eggs, cheese, milk, salt and pepper.
• Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.

Steps:

• Cook the macaroni in salted water until it is well done but not soggy.
• Drain well.
• Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree.
• Set aside.
• Take out 1 cup of the grated cheese and mix with the breadcrumbs.
• Set aside.
• Grease a 10"x6" casserole dish with a little bit of the butter.
• Heat oven to 350 degrees F.
• Mix the hot macaroni with the butter until all the butter is melted.
• Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce.
• Once everything is well incorporated, add the egg and mix well.
• Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture.
• Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow.
• Let stand for about 15 mins so that the milk is absorbed.
• Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed.
• Let stand for another 15 minutes before serving.

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 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:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.