forkue
Macaroni Pie

Barbadian · Dinner · Easy

Macaroni Pie

Total
1 hr 5 min
Prep
20 min
Serves
6
Calories
450
Jump to recipe

Cheddar-rich pasta bakes into firm, sliceable squares beneath buttery crumbs. Mustard and a little cayenne sharpen the creamy egg-and-milk filling.

An egg-bound filling gives Macaroni Pie enough structure to cut into portions after resting. The pasta carries plenty of cheddar, while a thin crumb topping adds a crisp contrast.

Cook the macaroni just short of fully tender before it goes into the oven. Grate the cheese yourself and keep the casserole fairly shallow so the center sets before the edges become dry.

CheesyRichBakingComfort FoodNut-free

Method

  1. Heat the oven to 350°F (180°C). Grease an 8-inch square baking dish with 1 tsp butter. Boil elbow macaroni in water for until just tender, then drain.

  2. Toss warm macaroni with 1 tbsp butter and 10 oz cheddar cheese. Whisk egg, milk, onion powder, Dijon mustard, black pepper, salt and cayenne in a bowl.

  3. Fold the egg mixture into the macaroni and spread in the dish. Melt the remaining 2 tsp butter, toss with breadcrumbs and scatter over the pasta with the remaining cheddar.

  4. Bake for until golden and the center is set and reaches 160°F. Rest for before cutting into six portions.

Forkue tips

  • For a vegetarian pie, choose cheddar made with microbial rennet.

Storing and reheating

Keep the macaroni pie refrigerated for up to 3 days. Reheat covered at 350°F with a splash of milk, uncovering briefly to crisp the topping. Freeze individually wrapped pasta squares for up to 2 months.

Kitchen gear

8-inch baking dishTop picks on AmazonSaucepanTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

450Calories
21gProtein
36gCarbs
25gFat

Macaroni Pie: FAQ

Why will my pie not slice neatly?

It needs a short rest for the egg and cheese filling to firm. Cutting straight from the oven releases more liquid and loosens the pasta.

Can I use evaporated milk?

Yes, an equal amount gives a richer, slightly sweeter filling. Use unsweetened evaporated milk, not condensed milk.

How do I store and reheat Macaroni Pie?

Keep the macaroni pie refrigerated for up to 3 days. Reheat covered at 350°F with a splash of milk, uncovering briefly to crisp the topping. Freeze individually wrapped pasta squares for up to 2 months.

How long does Macaroni Pie take?

About 1 hr 5 min in total: 20 min prep and 45 min cooking.

What do I need to make Macaroni Pie?

The key ingredients are elbow macaroni, butter, cheddar cheese, egg, milk and onion powder, plus pantry basics.

Any tips for Macaroni Pie?

For a vegetarian pie, choose cheddar made with microbial rennet.

Cook this next

More macaroniMore cheeseMore eggsMore cayenne pepper