Macaroni Pie

Macaroni Pie

TARASMOMMEE

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

1 h 30 m servings 743 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

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

Reviews

Read all reviews 40
  1. 50 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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, ke...

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 b...

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 no...

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 "...

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 b...

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.

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 lit...

Everyone at my Thanksgiving dinner LOVED this mac & cheese. I did cut pasta down to 16oz. and I heard on the food channel to liberally salt your pasta water for flavor which is what I always do...

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