Wednesday, June 12, 2013

Southern Style Macaroni Pie

I had the privilege to be raised by the most amazing aunt that taught me many things and remained a positive influence until the day she passed away nearly ten years ago. She raised me to have morals, responsibility, and faith. And among those, she also raised me in the kitchen! Some of my earliest memories are helping her cook our family Sunday dinners!

Among the recipes that I learned from her is this macaroni pie. I have altered a few things for my own tastes, but the base recipe remains the same. Whenever I make this or any of her other favorites, I cannot help but think of happy times spent with her and all of the wonderful things she stood for. There is a reason for the term "comfort food" and this is a mainstay for me, because who doesn't love macaroni?!

Southern style is a bit different in that it is not as "wet" as typical mac-n-cheese. We use eggs to thicken it up, creating almost a custard-like texture. If you have never had it this way, it may sound weird at first. But I've never heard a single complaint once anyone tasted it!

To see more pictures, please keep reading.
What You'll Need:
2 eggs
1 can of evaporated milk
a dash of paprika, salt, and pepper (season to personal taste)
1/2 bag elbow macaroni (makes a big casserole sized dish)
shredded cheese - I like to use a mix of mozzarella and cheddar.
butter or margarine

1. Preheat the oven to 350F. While it is heating, boil the pasta. I sprayed cooking spray along the edges of my dish to prevent sticking. Then, I add a little garlic powder for flavor on the bottom as well as a bit of butter.
2. Drain the pasta and put a layer over the bottom of the dish. I put a little more butter and some of the cheese. I also used two slices of sharp cheddar this time for added cheesiness, splitting them up among the layers. I'll never complain about too much cheese. Continue the layers of pasta, butter, cheese all the way to the top.

4. Whisk the evaporated milk, eggs, salt, pepper, and paprika together.

5. Pour the mixture over the last layer of pasta before adding the last bit of butter and cheese on top. I try to get all of the noodles wet with the egg mixture.

6. Bake for 40-45 minutes, which allows the egg mixture to set and the cheese to melt. And dig in!
Comfort food at its cheesy best! Mmmm...


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