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Macaroni Pie

By | Nov 24, 2008

A Thanksgiving Dinner and Pot Luck favorite of the South

Macaroni Pie PhotoIn many parts of the United States it would be called macaroni and cheese casserole. But in the deep south the name has been the same for at least three generations. My grandmother on my dad’s side (MingMa) taught my mom how to make it and then my mom taught me. I tweaked the recipe just a little from the way my mom used to do it, but for the most part the result is the same. This recipe has won many “best dish” awards at company and church pot luck dinners over the years. My uncle (retired Air Force and retired civil service) has even discussed this dish in high level meetings with admirals and generals from the Pentagon.

The Macaroni Pie Recipe

The total time to prepare this is about one hour. It takes about 15-20 minutes to cook the macaroni, 20 minutes to assemble the pie, and another 20 minutes of baking time in the oven.

Ingredients

Macaroni Pie Ingredients Photo

  • 16 once box of elbow macaroni noodles
  • 4 cups of shredded sharp cheddar cheese
  • 4 cups of shredded mild cheddar cheese
  • 2 large eggs
  • 1 stick of margarine or butter
  • 2 cans of evaporated milk
  • Kosher Salt shaker
  • Black pepper grinder

Equipment

  • 9 in x 13 in glass baking dish
  • Medium size mixing bowl
  • 4 quart pot

How to make the pie

Cook 16 ounces of elbow macaroni according to package instructions.  Drain noodles and set aside for pie assembly.

Pre-heat oven to 400 degrees when you begin to assemble the pie.  You will be layering the cooked noodles, then the cheese, and then 1/4 inch slices of the margarine.  Don’t skimp on the margarine or the cheese! It will take three layers of each to fill a standard 9×13 baking dish.

Assembling the Pie

Add a layer of cooked noodles tot he bottom of the baking pan

Add a layer of cooked noodles tot he bottom of the baking pan

Add approximately 2 cups of grated sharp cheddar cheese

Add approximately 2 cups of grated sharp cheddar cheese

Add light amount of Kosher Salt and Fresh Ground Black Pepper

Add light amount of Kosher Salt and Fresh Ground Black Pepper

Add 1/4 inch thick slices of butter or margarine approximately 1 1/2 inches apart

Add 1/4 inch thick slices of butter or margarine approximately 1 1/2 inches apart

Add more macaroni noodles

Repeat above steps until you get three layers added to the baking pan. Use 2 cups of mild or medium cheese for the middle layer.

Mix the two eggs and two cans of evaporated milk in a small mixing bowl.

Pour egg and evaporated milk mixture

Completely cover the top layer of noodles with sharp cheese and then pour egg/milk mixture over the top evenly

Cover all noodles with cheese

Ensure that all the noodles are completely covered with cheese and then add a little bit of coarse ground black pepper

Covering all the noodles is important because the noodles will burn if exposed during baking time. Place the pie in the 400 degree oven for approximately 20 minutes or until the cheese begins to brown. Remove the pie from the oven and allow it to sit for 10-15 minutes before serving.

This dish reheats well in a 350 degree oven when covered with aluminum foil to prevent cheese from browning anymore.  You can save this dish in the refrigerator for 2-3 days.  Individual servings can be reheated in the microwave.  Adding some butter or margarine will help moisten the serving.

This dish goes well at anytime of the year, but is a must have on Thanksgiving in many Southern homes.

NASCAR Macaroni CupAnother great way to serve Macaroni Pie is assemble and cook each serving in a ramekin or 6-8 oz custard cups. I usually make at least one of these when preparing a 9×13 for a party or pot luck.  I have named it the NASCAR Macaroni Cup since it contains exactly 43 elbow macaroni noodles representing the 43 cars that start a NASCAR race on most Sunday afternoons during the Spring, Summer, and Fall.  These extra servings allow me to have a taste beforehand a party or pot luck dinner in case the pie disappears before I make it to the serving line. That has been known to happen with this dish in recent years.

We wish you and yours a blessed Thanksgiving. Don’t forget to subscribe to the Grill’n Time RSS feed. Later this week I will share the secrets of another southern classic – brewed sweet tea.

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  • http://www.peachykleeman.wordpress.com Adrienne Kleeman

    Just wanted to say…. This particular maccaroni pie was brought to my house to be eaten…. IT WAS DELICIOUS!!!

    Thanks agian Hank! If there are any other reciepes you need to whip up for the blog… LET US KNOW!!!

  • http://www.outdoor-gas-grill-reviews.com/ Gas Grill Reviews

    Wow, this maccaroini pie turned out amazing. Just the right amount of cheese and that crispy top.

  • William Cotton

    What do you do with the other 2 cups of cheese. Recipe calls for 6 and ingredient list says 8 cups.


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