Martha Craig'S Macaroni And Cheese Pie
A rich and cheesy macaroni pie with a savory blend of Hoop cheese and eggs, baked to perfection with a crispy paprika topping, ideal for family dinners or gatherings.
Ingredients
Instructions
- Cook the macaroni in boiling water until al dente; drain.
- Add the butter to the hot macaroni and stir until melted.
- Layer the cooked macaroni and grated cheese in a casserole dish.
- In a separate bowl, beat the eggs, evaporated milk, regular milk or water, salt, and pepper together.
- Pour the egg and milk mixture over the layered macaroni and cheese.
- Sprinkle paprika over the top.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider using a combination of cheeses like cheddar or Monterey Jack along with the Hoop cheese. If you're looking to reduce calories, substitute half of the butter with olive oil or use a low-fat evaporated milk. For added flavor, mix in some cooked bacon or sautéed vegetables. For a unique twist, try adding a layer of cooked spinach or other greens, inspired by recipes like Becky'S Spinach Squares.
Serving Suggestions
This macaroni and cheese pie pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. Consider serving it alongside a light soup or as part of a potluck spread, where it can complement other comfort foods. For a fun twist, serve with a dollop of Cooked Creamy Caesar-Style Dressing on the side for an extra flavor boost.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, covering them with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Craig'S Macaroni And Cheese Pie contains roughly 1007 calories, with 16g protein, 144g carbohydrates, and 42g fat. It is an excellent source of calcium (43% of the Daily Value), iron (33% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1082mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the macaroni and cheese pie in advance. Assemble the dish up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and allow it to come to room temperature before placing it in the oven.
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, you can substitute it with other pasta shapes like penne, shells, or fusilli. Just ensure to adjust the cooking time to achieve the perfect al dente texture before mixing with the cheese and sauce.
How do I know when the pie is done baking?
The macaroni and cheese pie is done when the top is golden brown and the edges are bubbling. A knife inserted into the center should come out clean, indicating that the eggs have set. If you're unsure, bake for an additional 5-10 minutes, checking periodically.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).