This macaroni pie is a variation of macaroni and cheese, but it's baked with eggs in a casserole dish.
Ingredients
- cooking spray:
- elbow macaroni: 2 packages (16 ounce packages)
- milk: 3 cups
- eggs: 3 piece
- cheddar cheese: 4 cups (shredded)
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking 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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Whisk milk and eggs together in a bowl.
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Layer 1/2 of the cooked macaroni over the bottom of the prepared dish, then cover with 1/2 of the Cheddar; repeat layers once more. Pour milk-egg mixture over top, filling the dish 3/4 full. Sprinkle salt over top.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
