Macaroni and Cheese Pie
Dive into indulgent comfort food with this irresistible Macaroni and Cheese Pie—where creamy, cheesy goodness meets a golden, crispy breadcrumb topping. This crowd-pleasing dish takes classic mac and cheese to the next level by baking it into a rich and satisfying pie that’s perfect for family dinners or holiday gatherings. Featuring a blend of sharp cheddar, nutty Gruyere, and savory Parmesan, the velvety cheese sauce clings to every bite of tender elbow macaroni. A touch of paprika adds depth, while the breadcrumb crust, lightly toasted with olive oil, delivers a delightful crunch. Simple to prepare yet loaded with flavor, this baked macaroni and cheese pie is comfort food reimagined as a show-stopping centerpiece. Serve warm and watch it disappear!
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Recipe Information
Ingredients
- 340 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 eggs, beaten
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking dish with butter or non-stick spray and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually pour the milk into the roux, whisking continuously to avoid lumps. Increase the heat slightly and bring the mixture to a simmer, cooking until it thickens to a creamy consistency (about 5 minutes).
Reduce the heat to low and stir in the shredded cheddar, Gruyere, and parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and paprika.
In a large mixing bowl, combine the cooked macaroni and cheese sauce, ensuring the macaroni is fully coated. Let the mixture cool for a few minutes before stirring in the beaten eggs.
Pour the macaroni and cheese mixture into the prepared pie dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese mixture for a crispy topping.
Bake the macaroni and cheese pie in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Remove the dish from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy your creamy, cheesy macaroni and cheese pie!
Nutrition Facts
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 7400 mg | 322% | |
| Total Carbohydrate | 406.6 g | 148% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 55.0 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 4146 mg | 319% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
