Baked Macaroni and Cheese Pie
Prep time: 15 mins | Bake time: 35-40 mins | Servings: 6-8
Ingredients
- 8 oz (225g) elbow macaroni or penne pasta
- 3 large eggs
- 1 cup heavy cream or whole milk
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Gruyère or Monterey Jack cheese, shredded
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- Fresh chives or parsley, finely chopped (for garnish)
Instructions
- Boil Pasta: Preheat oven to 375°F (190°C). Cook macaroni in salted boiling water according to package instructions until al dente. Drain completely and transfer to a large bowl.
- Make Custard Mixture: In a separate bowl, whisk together eggs, heavy cream (or milk), melted butter, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Combine Cheese & Pasta: Stir 1 1/2 cups of cheddar cheese, mozzarella, and Gruyère into the cooked pasta. Pour the egg custard mixture over the pasta and toss until evenly coated.
- Assemble & Top: Grease a 9-inch round springform pan or deep pie dish. Pour the macaroni mixture into the pan, pressing down gently to form a compact layer. Top evenly with the remaining 1/2 cup of cheddar cheese.
- Bake & Serve: Bake for 35–40 minutes until set in the center and the cheese on top is golden brown and bubbling. Let cool for 10 minutes, garnish with chopped chives, slice into wedges, and serve warm.
