Macaroni Pie Recipe -
Macaroni Pie Recipe
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Macaroni Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2005

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.

Most Helpful Critical Review
Aug 29, 2002

This recipe was too bland. It needs more salt, a little pepper, and needs to be covered when cooked because the noodles were really hard on top.

May 31, 2003

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.

Jun 27, 2008

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:-)

Jan 13, 2006

i took other reviewer's advice, reducing the noodles and adding spices. made a wonderful comforting dish! i added fresh garlic, pepper, salt, dried minced onion and red pepper on top of the noodles before the cheese. I also covered the dish with foil for the first 40 minutes of cooking.

Nov 04, 2005

I used just regular cheddar, which I think is one of the reasons this dish lacked a lot of flavor. It was a little bland, but I can see with some really great extra sharp cheddar & some other "add ins" that your family likes,this could be a home run. I can see this being a very "kid friendly" meal too. And super easy to prepare. Next time I prepare this dish I will spice it up with some red pepper flakes on only make 20-24 oz. of pasta...I had tons of noodles left over.

Jan 21, 2007

This is a great base recipe to allow your culinary skills to be put to the test. Angel hair pasta is about the only pasta I can digest, so that is what I used. I broke it into small pieces and boiled it in chicken broth to add flavor and to the milk and egg mixture I added approx. 2 Tbs Ranch dressing, 2 teas. chives and approx. 3/4 teas. Dominant One from Marion Kay spices. I also substitued 4 cheese Mexican mix for the cheddar because that's all I had. I didn't taste it before I put it on the table and watched for hubby's reaction. He absolutely loved it, went back for seconds and said it's a keeper recipe. I tasted it and knew it was next in line for a potluck dinner! Very tasty, just perfect! Thanks for posting!

May 02, 2007

This was a very good recipe. My kids really enjoyed it. However, I did cut back on the macaroni, 32oz is way too much. I still used the 3 cups of milk and 3 cups of cheese which made it a little creamier. I also used salt because it is very bland with it. I will make it again


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

* Percent Daily Values are based on a 2,000 calorie diet.

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