Macaroni Pie | Island Macaroni & Cheese

A “slice” of Mac & Cheese is easy to deal with at a party

Serves 8-10

This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.

Ingredients:

1 lb elbow macaroni
2 eggs
2 tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb grated cheddar cheese
1 12 oz can evaporated milk
1/2 tsp salt

Method:

1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.

2. Stir in cheddar, pepper, and onion.

The smaller you slice the peppers and onions, the less crunch the finished dish will have.

3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.

Working with hot pasta melts the flavors together quickly

4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter.

Butter, cuz there’s not enough fatty goodness in this recipe

NOTE: At this point I refrigerated the macaroni until shortly before I needed it.

5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.

Wait at least 10 minutes before slicing to ensure the squares will hold their shape

Num num num num

 

Macaroni Pie | Island Macaroni & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.
Servings
8-10 people
Servings
8-10 people
Macaroni Pie | Island Macaroni & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 1 lb elbow macaroni
  • 2 eggs
  • 2 Tbsp butter
  • 1 cup onions , minced
  • 1/2 cup green bell peppers , minced
  • 1-1 1/2 tsp cayenne pepper (mild-hot)
  • 1 lb cheddar , grated
  • 1 12 oz can evaporated milk
  • 1/2 tsp salt
Servings: people
Units:
Instructions
  1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
  2. Stir in cheddar, pepper, and onion.
  3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.
  4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it.
  5. Bake at 350F for 30-45 minutes.
  6. Let cool about 10 minutes and slice into squares. Serve hot.

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