Macaroni Pie

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.