Macaroni Pie

Macaroni Pie


"This wonderful pie is a variation of macaroni and cheese."

Ingredients 1 h 30 m {{adjustedServings}} servings 743 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 91.6g
  • 30%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in a preheated over for an hour or until a knife inserted comes out clean.
Tips & Tricks
Mom's Baked Macaroni and Cheese

This easy recipe yields creamy, gooey, delicious mac and cheese.

Baked Mac and Cheese for One

See how to make creamy mac-and-cheese in individual portions.

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Reviews 39

  1. 49 Ratings


This is the same recipe we've used forever. However, I did cut back on the amount of macaroni...32 oz. is waaay too many noodles; using 16 oz. is better, still get good results with 8 oz. and cut back on milk to 2 cups and eggs to 2 and you still get a good sized casserole. We like the top crusty, so I always add extra cheese on top. Also use sharp or extra sharp cheese for more flavor.


I thought this was very good, but I did make quite an alteration. I only used 16 oz of macaroni. I thought that was still too much. When I make it again, I will use only 12 oz of macaroni, keeping all the other measurements the same, in order to get the amount of custard and cheese that I like. I also added paprika and minced dried onion for flavor.

Tammy W.

I have been making this for a couple of years now. My family loves it. When it comes to making homemade macaroni and cheese this recipee can't be beat. I do however make one small adjustment because I am a cheese lover. I substitute Cracker Barrel sharp cheese instead of cheddar. It is easy and tastes great! Don't let the eggs scare you it is great:-)