If you’ve ever craved a comfort food classic that feels like a warm hug in every bite, then the Baked Macaroni Pie with Cheddar Recipe is exactly what you need. This dish brings together perfectly cooked pasta, a heavenly mix of sharp cheddar, and subtle spices all baked until golden and bubbly. It’s simple yet incredibly satisfying, offering the kind of cheesy, creamy goodness that can turn any meal into a celebration. Whether you’re serving it up for family dinner or a friendly gathering, this pie is sure to become an unbeatable favorite on your table.
Ingredients You’ll Need
The magic of this Baked Macaroni Pie with Cheddar Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays an essential role, from the texture of the pasta to the rich depth of cheddar cheese, and the subtle kick from spices that elevate every bite.
- 16 oz vermicelli or thin spaghetti: Offers a delicate pasta base that bakes beautifully without overwhelming the dish.
- 4 eggs: Acts as a natural binder, holding the creamy mixture together once baked.
- 2 cups milk: Adds moisture and creaminess, ensuring every forkful is smooth and luscious.
- 1 tsp dry mustard: Brings a subtle tang that enhances the sharpness of the cheddar.
- ½ tsp cayenne pepper: Provides a gentle warmth that balances the richness.
- 5 cups shredded cheddar cheese, divided: The star ingredient—melty, flavorful, and essential for that irresistible golden crust and cheesy filling.
How to Make Baked Macaroni Pie with Cheddar Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375ºF to ensure it’s ready for baking. Lightly spray a 12-inch cast iron pan or a 9×13-inch pan with cooking spray to prevent sticking and help the pie develop a gorgeous, crispy edge.
Step 2: Cook the Pasta
Cook the vermicelli or thin spaghetti according to package directions until al dente — you want it firm enough to hold its shape once baked. After cooking, drain thoroughly to avoid soggy pasta in your pie.
Step 3: Mix the Egg and Milk Base with Seasonings
In a large bowl, whisk together the eggs, milk, dry mustard, and cayenne pepper until smooth. This mixture isn’t just a binder; it’s where the flavors meld, carrying that subtle kick of spice into every cheesy bite.
Step 4: Combine Pasta and Cheese
Add the cooked pasta and 4 cups of shredded cheddar cheese to the egg mixture, stirring gently but thoroughly. This ensures the pasta is evenly coated and the cheese is distributed so each forkful is cheesy and cohesive without being overwhelming.
Step 5: Bake to Perfection
Transfer the combined mixture to your prepared pan, spreading evenly. Sprinkle the remaining 1 cup of cheddar cheese on top to create a deliciously golden, bubbly crust. Bake uncovered for about 45 minutes or until the top is golden brown and the pie is bubbling around the edges.
How to Serve Baked Macaroni Pie with Cheddar Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of vibrant green and freshness, cutting through the richness beautifully. For an extra touch, a light dusting of smoked paprika can enhance both color and flavor.
Side Dishes
This baked cheesy delight pairs wonderfully with crisp, bright salads like a simple arugula salad with lemon vinaigrette or roasted veggies, balancing out the richness with fresh, acidic notes. It also complements slow-cooked meats or spicy sausages perfectly.
Creative Ways to Present
Try serving individual portions by baking the macaroni pie in ramekins for a charming personal touch. Alternatively, add a playful twist by layering in cooked bacon or caramelized onions before baking to give it an extra depth of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Macaroni Pie with Cheddar Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors meld further, making the next-day portions just as delightful.
Freezing
You can freeze portions in individual containers or wrap the whole baked dish tightly with foil and plastic wrap. It will keep well for up to 2 months. Just be sure it’s cooled completely before freezing to maintain the best texture.
Reheating
Reheat leftovers gently in the oven at 350ºF until warmed through and the top regains its cheesy crispness. Avoid the microwave for reheating, as it can make the pasta rubbery and the cheese less appealing.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! While cheddar is classic for this recipe’s sharp flavor and melting quality, you can mix in Monterey Jack, mozzarella, or even a bit of Parmesan for complexity. Just remember to keep a good balance of melt and flavor.
Is it possible to make this recipe vegetarian?
This recipe is already vegetarian-friendly since it uses no meat. Just check your cheddar cheese to ensure it’s made without animal rennet if you want to keep it strictly vegetarian.
Can I prepare the macaroni pie in advance before baking?
Yes, you can assemble the pie ahead of time, cover it, and refrigerate for up to 24 hours before baking. This makes it perfect for busy weeknights or entertaining when you want everything ready to pop in the oven.
What type of pasta works best for this recipe?
Vermicelli or thin spaghetti are traditional and bake up nicely without clumping. You can also try elbow macaroni for a chunkier bite, but be mindful that different pastas absorb liquids differently, so slight adjustments might be needed.
Can I add vegetables or protein to the Baked Macaroni Pie with Cheddar Recipe?
Definitely! Adding steamed broccoli, sautéed mushrooms, or cooked ground beef can add nutrition and flavor variety. Just make sure to adjust seasoning and texture so the pie remains balanced and creamy.
Final Thoughts
This Baked Macaroni Pie with Cheddar Recipe is a treasure in the world of comfort foods, combining simplicity with packed flavor that everyone will adore. Its easy-to-follow steps, straightforward ingredients, and adaptable nature make it a timeless dish to bring warmth and smiles to your dining table. I can’t wait for you to try it and make it your own family favorite!
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Baked Macaroni Pie with Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This classic Macaroni Pie is a comforting baked pasta dish featuring vermicelli or thin spaghetti combined with a rich egg and cheese custard, then baked to golden perfection. With a hint of dry mustard and cayenne pepper, this cheesy casserole delivers warm, satisfying flavors perfect for family dinners or potlucks.
Ingredients
Macaroni Pie Ingredients
- 16 oz vermicelli or thin spaghetti
- 4 large eggs
- 2 cups milk
- 1 tsp dry mustard
- ½ tsp cayenne pepper
- 5 cups shredded cheddar cheese, divided
Instructions
- Preheat and Prep Pan: Preheat your oven to 375ºF (190ºC). Lightly spray a 12-inch cast iron pan or a 9×13-inch baking dish with cooking spray to prevent sticking, then set it aside.
- Cook Pasta: Boil the vermicelli or thin spaghetti according to the package directions until al dente. Once cooked, drain the pasta thoroughly to avoid excess moisture in the pie.
- Mix Custard and Pasta: In a large mixing bowl, whisk together the eggs, milk, dry mustard, and cayenne pepper until fully combined. Add the drained pasta and 4 cups of the shredded cheddar cheese to the mixture, stirring well to evenly coat the pasta with the custard blend.
- Assemble and Bake: Transfer the pasta mixture into the prepared pan, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Bake uncovered in the preheated oven for 45 minutes, or until the macaroni pie is golden brown on top and the custard is bubbly and set.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded varieties.
- If you prefer a spicier dish, increase the cayenne pepper slightly, or add a pinch of black pepper.
- For a creamier texture, whole milk or 2% milk work best; avoid skim milk.
- Let the macaroni pie rest for about 10 minutes after baking before serving to allow it to set and slice more cleanly.
- This dish can be made ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking chilled.
