Southern Macaroni and Cheese Pie

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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Reviews (16)

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24

franstuff

May. 24, 2012

"Just like what Grandma used to make! If the other reviewer had lumpy sauce they didn't culture the eggs as instructed 1 Tablespoon at a time. I have been looking for a Mac n Cheese recipe like my Gr..." See moreandmother made and this is as close as I remember. Thanks for sharing!"

18

JGNo3

Apr. 19, 2012

"This was fantastic! I used the dish it called for, but in doing so, was unable to make all of the layers! I topped with just a little bit of bread crumbs and it was amazing, even microwaved the second..." See more time! I think next time I will use an 8 inch square pan instead! Oh, and just a little heads up, even on heat setting three, it took a little while for it to start to thicken up, but hang in there, it's totally worth it!!"

14

cindytalkon

Mar. 9, 2012

"I didn't have chedder cheese so i used velvetta and this is so yummy and so easy , will make it a regular at our table :)..." See more"