Southern Macaroni and Cheese Pie Recipe All respectable Southern family meals, church dinners, and social gatherings must have macaroni and cheese pie. In order to make this traditional cooked macaroni and cheese pie, knee noodle, extra smoked cheddar, milk, eggs, and a tiny bit of mustard are all used.
- cooking spray 2 cups uncooked elbow macaroni
- ½ cup butter
- 2 (12 ounce) cans evaporated milk
- 1 tablespoon ground black pepper
- 3 eggs 1 teaspoon salt
- 4 cups shredded Cheddar cheese
- 1 pinch paprika, or to taste (Optional)
Step 1: Preheat the oven to 425 degrees F (220 degrees C).
Step 2: Spray a 9×13-inch casserole dish with cooking spray.
Step 3: Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
Step 4: Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
Step 5: Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
Step 6: Gently mix salt and cooked macaroni into the sauce and stir to combine.
Step 7: Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
Step 8: Bake in the preheated oven until casserole is bubbling, about 20 minutes