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Southern Macaroni and Cheese Pie
Ingredients
- cooking spray
- 2 cups uncooked elbow macaroni
- 1/2 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
Shop ingredients
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- 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.
- While the macaroni is cooking, slowly melt butter in a large pot over low heat. Stir in evaporated milk and pepper; cook until heated through.
- Whisk eggs in a bowl until smooth. Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated. Whisk egg mixture back into the saucepan and continue to heat gently, whisking constantly, until milk mixture almost comes to a simmer and the sauce thickens.
- Gently mix in cooked macaroni and salt until combined. 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, then sprinkle paprika over the casserole.
- Bake in the preheated oven until bubbling, about 20 minutes.
Source
Original recipe: View Original
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