Macaroni Vegetable Cheese Pie
Get ready to savor the ultimate comfort food with this mouthwatering Macaroni Vegetable Cheese Pie—a fusion of creamy, cheesy goodness and vibrant vegetables wrapped in a golden, flaky crust. This hearty dish combines al dente macaroni, sautéed carrots, bell peppers, zucchini, and peas, all smothered in a rich cheddar-parmesan sauce infused with garlic and oregano. Encased in a homemade or store-bought pie crust, this baked creation is topped with a beautifully brushed egg-wash glaze for a crispy golden finish. Perfect as a family dinner centerpiece or a potluck favorite, this pie is a delightful way to sneak extra veggies into a crowd-pleasing meal. Ready in just over an hour, it serves six generous portions, making it a deliciously satisfying option for any occasion.
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Recipe Information
Ingredients
- 250 grams macaroni
- 2 tablespoons olive oil
- 1 medium (chopped) onion
- 3 cloves (minced) garlic
- 1 medium (diced) carrot
- 1 medium (chopped) bell pepper
- 1 small (diced) zucchini
- 100 grams frozen peas
- 2 tablespoons all-purpose flour
- 500 milliliters milk
- 200 grams (shredded) cheddar cheese
- 50 grams (grated) parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 sheet (store-bought or homemade) pie crust dough
- 1 large (beaten, for egg wash) egg
Instructions
Preheat your oven to 190°C (375°F).
Cook the macaroni in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant.
Add the diced carrot, chopped bell pepper, and diced zucchini. Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender. Stir in the frozen peas and cook for an additional 2 minutes, then set the mixture aside.
In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Stir in the shredded cheddar cheese and grated parmesan cheese, allowing them to melt into a creamy sauce. Season with salt, black pepper, and dried oregano.
Combine the cooked macaroni, sautéed vegetables, and cheese sauce in a large mixing bowl. Mix until everything is evenly coated.
Roll out the pie crust dough and line a 9-inch pie dish with it, trimming any excess. Pour the macaroni and vegetable mixture into the crust, spreading it evenly.
Using the excess dough, create a lattice-top crust or cover the pie completely, sealing the edges. If covering completely, cut small vents to allow steam to escape.
Brush the top of the crust with beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.0 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 451 mg | 35% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 419 mg | 9% | |
*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.
