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Description
A hearty macaroni pie made in a 9×13 pan, perfect for serving a crowd. This double-batch recipe is creamy, cheesy, and satisfying.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 4 cups milk
- 4 eggs
- 1/2 cup butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions, then drain.
- In a large bowl, mix cooked macaroni, shredded cheese, milk, eggs, melted butter, salt, pepper, and paprika.
- Pour mixture into a greased 9×13 baking dish.
- Bake for 45-50 minutes or until golden and set.
- Let cool for 10 minutes before serving.
Notes
- For extra creaminess, add 1/2 cup of sour cream.
- Top with breadcrumbs before baking for a crispy crust.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American