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Macaroni Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A beloved dish in Barbados, Macaroni Pie was introduced in the South Carolina low country probably in the 18th century. Served as a substantial side with poultry or ham, it is standard fare on low country Holiday tables, for Sunday dinners, and at potlucks. Macaroni Pie is custard based and savory with small pockets of melted cheese cubes and despite the name ‘pie’, it is definitely not a dessert.

Ingredients

  • 4 cups Dry Elbow Macaroni
  • 1 pound Sharp Cheddar Cheese, Cut In To 1/2-inch Cubes
  • 4 whole Eggs, Beaten Lightly With A Fork
  • 3-½ cups Milk (2% Or Whole)
  • ½ teaspoons (to 1 Teaspoon) Salt
  • ¼ teaspoons Ground Black Pepper
  • 1 teaspoon Smoked Paprika Plus More For Sprinkling On Top
  • 4 Tablespoons Butter

Preparation

Preheat oven to 375-degrees F.

Cook macaroni in salted water to a firm al dente (according to package instructions for al dente). You’ll want it a little bit firm because it will soften more while cooking.

Drain cooked macaroni well. Make sure that it is well drained–stir it around gently in the colander to encourage any water that may be trapped in the tube of the macaroni to drain out. Put the macaroni in a large mixing bowl.

Add the cubed cheese to the hot macaroni and mix to distribute. Putting the cheese into the hot macaroni will encourage the cheese to start its melting process. Set aside.

In a separate bowl, mix together the beaten eggs, milk, salt, pepper, and smoked paprika. Pour over the macaroni and cheese cubes and mix together.

Pour into a lightly buttered baking dish such as a glass 9″ x 13″ or some other 3-quart baking dish. The custard mixture should almost cover the noodles. If necessary, add a little more milk–just pour it right into the dish. Don’t worry, everything works out.

Dot with pats of butter and sprinkle with a little more smoked paprika.

Bake at 375-degrees F until set and the top is golden brown about 45 minutes to 1 hour. Check it after 45 minutes to see how things are doing. The top should be golden and the center should be soft set, but not soupy or jiggly.

Note: Sometimes heat is added to macaroni pie in the form of red pepper flakes or hot peppers (Scotch bonnet, if you have the nerve…I don’t!) Personally, I prefer macaroni pie without the heat.

2 Comments

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Terri @ that's some good cookin' on 9.25.2011

Thanks, NanaBread. You are one brave woman to go after the hot peppers! Good for you!

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Jeanne (aka NanaBread) on 9.25.2011

Gorgeous, Terri! I want to try this with the habanero addition. Mmmmmm…good!

2 Reviews

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jen1969 on 10.30.2011

The family loved it! Awesome recipe!

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on 10.10.2011

Wonderful!!! I am always trying different recipes with macaroni. I will be making this again. Thanks for sharing! :)

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