Mac and Cheese Pie is a comforting baked pasta dish made with simple pantry ingredients. This recipe does the seemingly impossible. Just mix dry macaroni and cheese in a casserole dish and pour a rich egg custard over top.
The end result is a creamy and rich almost quiche-like bake that is easy to slice and serve. It's a family friendly dish that works well as a main course or as a hearty side.
Quick, easy and delicious works for me every time!
This is a great dish to make on those nights when you are wanting to make something quick and easy but something that the family will still enjoy. Macaroni and Cheese is a popular dish with most people, but when its also a pie, that's a win/win!
Mac and Cheese pie fits the bill on all counts! Plus it is done in one dish, the mixing the baking, etc. You don't have to cook the macaroni first. Like magic it cooks in the casserole dish along with everything else.It uses a prepared Baking Mix. You can either use a readymade one that you buy at the shops, or you can use a homemade one (my choice as I like to know what's in my food.) You will find my recipe for the homemade mix below.Once this is baked it cuts easily into squares (if you have baked it in a square dish) or wedges if you have baked it in a pie dish. It's kind of like a macaroni and cheese quiche that makes it's own crust.
INGREDIENTS NEEDEDTO MAKEMAC AND CHEESE PIE
- 2 cups (245g) of grated strong cheddar cheese
- 1 cup (15g) macaroni, uncooked
- 1/2 cup (70g) baking mix
- 2 1/4 cups (530ml) milk
- 1/4 tsp tabasco sauce
- 4 large free range eggs
- salt and pepper to taste
- 1/4 cup (30g) additional grated cheddar cheese
On this occasion I used a mix of both white and orange cheddars. You can use either one or both. Just make sure it is a cheddar with a nice rich flavor.
I like to use smart macaroni which is a type of pasta that has twice as much fiber as regular macaroni. Any time I can get extra fiber into my diet I am all for it. It tastes just as good as regular macaroni.
I use elbow macaroni and have never tried this with any other kind.
You can use a ready-made baking mix or a home-made baking mix. I share my recipe to make your own baking mix below. Its really good and keeps very well in the freezer for a long time. You can use it for all sorts. Pancakes, biscuits, etc.
I use whole milk. I am sure you could also use 2% milk with no problems. I would not use skimmed milk.
I like to use Green Tabasco Sauce, but you can use any hot sauce. It just adds a slight touch of zip, and is not overwhelming in any way.
HOW TO MAKEMAC AND CHEESE PIE
This is as simple to make as scattering some dry macaroni and cheese across the bottom of a baking dish, topping it with a simple egg custard mix and then baking it to perfection!
- Preheat the oven to 200*C/400*F/ gas mark 6. Buter a 10 inch pie dish or an 8 inch square baking dish, or six custard cups. (On this day I used a 7 by 10 inch dish.)
- Mix the first amount of cheese with the macaroni. Spread out in the prepared baking dish. (I just toss the macaroni together with the cheese in a bowl and then spread it into the dish.)
- Combine the milk, tabasco sauce, eggs, baking mix and seasoning until well blended. Pour over the macaroni in the dish. (Use the same bowl that you used to mix the cheese and macaroni together in.)
- Bake, uncovered for about 40 minutes. A knife inserted near the center should come out clean. (It is okay if there is still a bit of a wobble in the exact center as it will continue to cook for a bit after you add the cheese topping, melt it and then leave it to rest.)
- Sprinkle with the remaining cheese and bake for an additional 5 or 6 minutes until the cheese melts.
- Let stand for 10 minutes before cutting into squares or wedges to serve.
This goes wonderfully on it's own with just a salad or vegetable on the side. It also makes a delicious side dish to enjoy with meatloaf, grilled meats, poultry, fish, etc.
You can cover and refrigerate this pie for up to 24 hours prior to baking it. It might take a bit longer to bake as the pie will be cold. Do keep a close eye on it to watch for doneness when baking.
Here is the recipe for my homemade baking mix. Its very easy to make and will keep for quite a while in the freezer. The recipe shown on the baking card is this one for APPLE & BLACKBERRY SHORTCAKE.
Yield: Makes about 6 cupsAuthor: Marie Rayner
Homemade Baking Mix
This is so easy to make. I like to keep mine in the freezer, but you can keep it at room temperature for several months.Ingredients
- 700g plain flour (5 cups, all purpose)
- 3 TBS baking powder
- 2 tsp salt
- 220g of solid white vegetable fat (Crisco or Trex, 1 cup)
Instructions
- Put the flour, baking powder and salt into the bowl of a food processer and blitz for a couple seconds. Add half of the fat and blitz for about 30 seconds. Add the remaining fat and blitz again for about 30 seconds. The mixture should resemble fine bread crumbs. Store in an airtight container.
- Use as per any recipe requiring a baking mix.
Notes
Note: You can also do it by hand using a pastry blender.
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HERE ARE A FEW OTHERRECIPES THAT USE A BAKING MIX
Baking mix, homemade or otherwise is a wonderful ingredient to have in the larder. Here are a few other things you can make with it!
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick as well. Light and fluffy! They use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy.
BEST BISQUICK CINNAMON ROLLS - Making cinnamon rolls was never easier! These delicious rolls go together very quickly. The end result is a lovely flaky roll with a beautiful buttery cinnamon sugar filling. They practically melt in the mouth. Perfect for when you want a moreish treat but don't want to have to put in a lot of time or effort!
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Mac and Cheese Pie
Prep time: 10 MinCook time: 40 MinTotal time: 50 MinSort of like a crustless quiche made from macaroni and cheese. This is simple to make, quick and delicious. I use my own homemade baking mix but you can certainly use a store branch such as Bisquick or another brand.
Ingredients
- 2 cups (245g) of grated strong cheddar cheese
- 1 cup (15g) macaroni, uncooked
- 1/2 cup (70g) baking mix
- 2 1/4 cups (530ml) milk
- 1/4 tsp tabasco sauce
- 4 large free range eggs
- salt and pepper to taste
- 1/4 cup (30g) additional grated cheddar cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Buter a 10 inch pie dish or an 8 inch square baking dish, or six custard cups.
- Mix the first amount of cheese with the macaroni. Spread out in the prepared baking dish.
- Combine the milk, tabasco sauce, eggs, baking mix and seasoning until well blended. Pour over the macaroni in the dish.
- Bake, uncovered for about 40 minutes. A knife inserted near the center should come out clean.
- Sprinkle with the remaining cheese and bake for an additional 5 or 6 minutes until the cheese melts.
- Let stand for 10 minutes before cutting into squares or wedges to serve.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
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