Sunday, November 29, 2009

Southern Macaroni Pie

This is the real deal like my grandma makes. Truly Southern baked macaroni custard style pie at it's finest. Loved it. I will get a picture next time I make this but this recipe is too good for me to hold out on posting it.

8 ounces (226g) elbow macaroni, cooked according to package directions

1/4 cup (120g) butter

1/2-1 pound sharp or yellow cheddar cheese, grated (300-400g)

4 Eggs

2 1/2 cups (6 dl) evaporated milk (6dl whole milk plus powdered skim milk)

Salt and pepper, to taste


Preheat oven to 400 (204C). Place half of the macaroni in a deep casserole dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat with a second layer of macaroni, butter and cheese.

Beat the eggs and half of the evaporated milk in a bowl. Season with salt and pepper and pour the mixture over the macaroni. Pour the remaining milk over the macaroni just until it covers the noodles.

Bake 30-35 minutes or until set.

Makes: 8-12 servings

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