Macaroni & Cheese Pie Please
This recipe is a very easy macaroni & cheese pie to make and is modified from one of my clients grandmother’s recipe. My clients grandmother uses Pepperidge Farms Herb Stuffing instead of Panko. It’s chewy, cheesy, and crispy.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Side Dish
- Method: Stovetop / Oven
- Cuisine: American
- 2 cups (8 ounces) uncooked elbow pasta
- 4 Tbsp unsalted butter, divided
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dry powdered mustard
- 3 eggs, beaten
- 3 cups (~12 ounces) sharp cheddar cheese, grated & divided
- 2 cups of milk
- 1 cup Panko bread crumbs
- Preheat oven to 350F.
- Bring a pan to medium high heat and add 2 Tbsp butter. Melt butter and add panko bread crumbs and stir to coat. You can also melt the butter in the microwave. The point is to coat the panko with butter, not to cook it.
- Boil pasta in salted water for ~ 10 minutes or until al dente (it will continue cooking in the oven). Drain and return pasta to pot and burner at low heat. Stir in 2 Tbsp butter, salt, pepper, mustard, and eggs. Stir in 9 ounces (~ 2 1/2 cups) of the cheese and milk.
- Lightly grease a 2 quart baking dish and add macaroni mixture. Top with remaining cheese and bread crumb mixture. Bake uncovered ~35 minutes. Cover with aluminum foil if bread crumbs start to burn. Let sit 15 minutes before serving. Add salt to taste. Happy Eating! Beckie
Things In My Kitchen:
- Cheese Grater – You could also use your food processor & attachement for grating the cheese.
- Over the Sink Colander – Perfect for when you don’t want your colander sitting in your dirty sink.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Comfort Food, Southern, Low Country, Vegetarian, Pasta, Cheese, Holidays, 4th of July, Labor Day, Memorial Day