Macaroni Pie
This is from the old Charleston Receipts cookbook. It is the macaroni and cheese recipe I grew up with.
This is from the old Charleston Receipts cookbook. It is the macaroni and cheese recipe I grew up with.
- Carbohydrate 33.4514471457482 g
- Cholesterol 214.910833323189 mg
- Fat 41.6846802914531 g
- Fiber 1.25731977499962 g
- Protein 36.1566114069836 g
- Saturated Fat 25.3462757576831 g
- Serving Size 1 1 serving (246g)
- Sodium 721.978357642757 mg
- Sugar 32.1941273707485 g
- Trans Fat 2.77397297899988 g
- Calories 655 calories
Step-by-step
- Cook macaroni in rapidly boiling water for 10 minutes.
- Drain.
- Stir butter and cheese into the hot macaroni, leaving about 1/2 cup cheese to sprinkle over top of pie; add salt, pepper, and mustard.
- Beat eggs into mixture, add milk and mix well.
- Put in greased baking dish, sprinkle top with cheese and dot with butter.
- Bake in 350 degree oven about 40 minutes.
- Serves 6
Adding cold dairy straight into hot cooked pasta causes eggs to curdle and cheese to clump instead of melting into a smooth emulsion. Whisk the milk, eggs, and dry mustard thoroughly in a separate bowl before combining them with the drained macaroni.
Baking Vessel and Heat Distribution
A standard two-quart glass or ceramic baking dish holds this mixture effectively while retaining steady heat. Metal pans conduct heat too quickly around the edges, resulting in overcooked pasta corners before the center sets. Grease the interior thoroughly with butter to prevent the starch from sticking during baking. Set the oven temperature to 350 degrees Fahrenheit and arrange the dish on the middle rack for optimal airflow.Judging Doneness Without a Thermometer
Visual cues remain the most reliable method to determine when the pie is finished without probing it. Watch for the edges to pull slightly away from the sides of the dish and the center to lose its liquid shimmer. The top cheese layer should acquire a light golden brown color after approximately 40 minutes in the oven. Allow the baked dish to rest for ten minutes before serving so the sauce can fully thicken.
