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I am going to  introduce you to my family’s favorite dish- Macaroni Pie. When my mother fed this to her inlaws, my grandfather said it was the best thing my mother brought to the family besides us grandchildren. This recipes is requested time and again for every family gathering. Originally this recipe came from a wonderful family friend, Polly Hicks, who was both best friend and cook for my great-grandmother Nonie who lived in South Carolina. Only people from the South understand that this version of macaroni and cheese is highly superior to that Velveeta crap that poses as mac’n’cheese.

Macaroni Pie

  • 3/4 to 1 cup macaroni, cooked
  • 8 oz Cracker Barrel extra sharp cheddar cheese, shredded
  • 12 oz evaporated milk
  • 2 eggs, beaten
  • salt and pepper to taste
  • pats of butter
Beat eggs, add salt and pepper. Gently stir in milk to eggs. In a 8×8 glass dish pre-sprayed with Pam, layer 1/2 macaroni, 1/2 cheese, 1/2 macaroni, 1/2 cheese. Pour egg mixture over noodles and cheese. Top with your pats of butter (sometimes I leave this out if I am trying to be healthy).  Bake at 400 degrees for 20 minutes or until bubbly and browning slightly. When you take it out of the oven, it will be a little soupy. Let sit for 10 minutes. Serve!