Macaroni Pie
A baked macaroni and cheddar casserole with a custard-style egg and milk filling, simple and hearty.
- 90
- min
- 8
- servings
- ~540
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with cooking spray.
- 2
Fill a large pot with lightly salted water and bring to a boil. Cook the elbow macaroni until just tender, about 8 minutes, then drain thoroughly.
- 3
In a bowl, beat the milk and eggs together until well combined.
- 4
Spread half the drained macaroni across the bottom of the prepared dish and top with half the cheddar. Repeat both layers. Pour the milk and egg mixture evenly over the top until the dish is about three-quarters full, then season the surface with salt.
- 5
Bake until set — a knife inserted into the center should come out clean — approximately 1 hour.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
