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Southern Macaroni and Cheese Pie

Southern Macaroni and Cheese Pie

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dameionec

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

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

franstuff
49
5/24/2012

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 Grandmother made and this is as close as I remember. Thanks for sharing!

JGNo3
43
4/19/2012

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 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!!

UNCgal
33
11/29/2013

Two things that are important to the end result: use canned milk; and follow the directions for the milk/egg mixture: For some who may not know, it is mandatory to add a little of the heated milk to the beaten eggs as described to 'condition' the eggs to the hotter temperature. If you just 'dump' the cold eggs into the hot mixture, the yolks will cook, and you will have a mess. Stir constantly as milk has a tendency to scald if the temperature is too hot. Once the mixture begins to form tiny bubbles around the edges in the pot, it is simmering. Do not boil. continue to stir constantly and, if necessary, remove from heat and lower temperature. When the milk/egg mixture coats the spoon, you are ready to proceed to the next step, in my opinion. And, if you don't understand the term 'coating the spoon' it means that when you take the spoon from the pot, a coating of the mixture should remain on the spoon. You don't want the sauce to be thick - it will reduce/thicken as it bakes in the oven. This is my go-to mac n cheese recipe henceforth. I had been looking for a recipe that incorporated eggs, and I found perfection in this recipe--at least for my taste. Absolutely the best mac n cheese I have ever made. Thanks to dameionec for shartin!