Baked Mac N Cheese Pie Recipes

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Preheat oven to 425°F.
• Mix 1/4 cup of cheddar into pastry and shape pastry into a ball and roll out between 2 pieces of wax paper.
• Place this into a 9-inch pie plate, prick bottom with fork.
• Bake 15 minutes, remove from oven and let stand until you are finished the sauce mixture.
• Reduce oven to 350°F.
• Cook elbow macaroni.
• Prepare cheese sauce by combining butter, flour, milk, salt, pepper, parmesan, cream cheese and 2 cups of cheddar cheese. Cook in sauce pan over medium heat until all ingredients are combined.
• Add cooked noodles to cheese sauce mixture and pour into pie shell.
• Sprinkle remaining 1/4 cup of cheddar onto top of pie.
• Bake 20 minutes at 350°F 10-15 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• 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.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• 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.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• 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.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

Steps:

• Preheat oven to 350°C.
• Put pasta in 9 by 13 dish and set aside.
• Mix milks and eggs well.
• Add the butter, sour cream and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
• Pour milk and egg mixture over the pasta.
• Season with salt , pepper, sugar and toss.
• Sprinkle with remaining cups of American or Cheddar cheese.
• Bake for 30 to 45 minutes or untill top is lightly browned.

Steps:

• Boil pasta in a pot of water, add oil and/or salt if you desire.
• Preheat oven at 400°F.
• In another pot, pour Cream of Chicken Soup, evaporated milk, and water. Mix well with a fork or whisk until soup is dissolved.
• Slowly add the shredded cheese one handful at a time (Don't dump it all at once or it will form clumps).
• When all the cheese has melted, slowly pour in the beaten egg while whisking it into the sauce. Make sure that the egg is properly mixed into the sauce.
• Once the pasta is cooked, drain, and leave it in its original pot.
• Pour the cheese sauce into the pot of pasta and mix well.
• Add the salt, pepper, and seasoning salt. You may vary the amounts of these according to taste.
• In a rectangular baking dish (about 13" x 8") or whatever baking dish you have that it will fit into, pour the mac n cheese and level with a spatula.
• Lastly, sprinkle remaining cheese on top and bake in the oven at 400 F for 20 minute or until cheese is nicely golden brown.
• Good combinations to use in this recipe are green pepper and ground beef, sausage and onion, or chicken and peas. You will have to prepare these separately and put it into the pot of pasta after the cheese sauce.