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
Scale
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.
