This macaroni pie is a variation of macaroni and cheese, but it’s baked with eggs in a casserole dish.
PREPARATION TIME
Ingredients
cooking spray
2 (16 ounce) packages elbow macaroni
3 cups milk
3 large eggs
4 cups shredded Cheddar cheese
¼ teaspoon salt
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Whisk milk and eggs together in a bowl.
Layer 1/2 of the cooked macaroni over the bottom of the prepared dish, then cover with 1/2 of the Cheddar; repeat layers once more. Pour milk-egg mixture over top, filling the dish 3/4 full. Sprinkle salt over top.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Nutrition Facts (per serving)
| 743 | Calories |
| 25g | Fat |
| 92g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 743 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 14g | 71% |
| Cholesterol 136mg | 45% |
| Sodium 490mg | 21% |
| Total Carbohydrate 92g | 33% |
| Dietary Fiber 5g | 18% |
| Total Sugars 6g | |
| Protein 36g | 71% |
| Vitamin C 0mg | 0% |
| Calcium 544mg | 42% |
| Iron 4mg | 24% |
| Potassium 341mg | 7% |
