Mac and cheese pie is a staple of all good Southern family dinners, church dinners, and socials.
Ingredients
- cooking spray:
- uncooked elbow macaroni: 2 cups
- butter: 0.5 cup
- evaporated milk: 2 cans (12 ounce cans)
- ground black pepper: 1 Tbsp
- eggs: 3 piece
- salt: 1 tsp
- cheddar cheese: 4 cups (shredded)
- pinch paprika: 1 piece (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
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While the macaroni is cooking, slowly melt butter in a large pot over low heat. Stir in evaporated milk and pepper; cook until heated through.
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Whisk eggs in a bowl until smooth. Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated. Whisk egg mixture back into the saucepan and continue to heat gently, whisking constantly, until milk mixture almost comes to a simmer and the sauce thickens.
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Gently mix in cooked macaroni and salt until combined. Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times, then sprinkle paprika over the casserole.
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Bake in the preheated oven until bubbling, about 20 minutes.
