Macaroni Pie

 

Last week in a Facebook post, Nathalie Dupree mentioned making macaroni pie for supper. She posted a picture and it looked like a bowl full of comfort. She happened to mention that it was in one of her cookbooks, one that I own, so I dug it out and gave this recipe a try.  It is easy to put together, hearty, and full of cheesy goodness. If you have a busy day ahead (and who doesn’t?) you can make it early in the day and refrigerate it until you’re ready to bake. Serve it with a green salad, crusty roll, and a glass of white wine.

Macaroni Pie

From Mastering the Art of Southern Cooking by Nathalie Dupree

 3 c. cooked and drained spaghetti (macaroni)
4 T. butter, melted
4 large eggs, beaten to mix
3 c. milk
1½ t. Dijon mustard
2 t. salt
Freshly ground black pepper
1 t. cayenne, optional
1 pound sharp Cheddar or Gruyère cheese, grated

 Preheat oven to 350°F.

 Roughly cut the cooked spaghetti into 3-inch pieces and toss with half the butter. Lightly whisk the eggs with the milk in a large bowl.

 Add the mustard, salt, peppers, and half the cheese. Put half the spaghetti into a greased 3-quart baking dish, sprinkle with cheese to cover and 1 tablespoon of the butter. Ladle on half the egg/cheese mixture, top with the rest of the spaghetti. Ladle on the remainder of the mixture and enough cheese and the remaining butter to cover the top. If the dish is deep, it may not need all the cheese.

 Move to the preheated oven. If the dish is less than three inches deep, bake for 30 minutes; if deeper, bake for about 45 minutes. Check and reduce the heat 25 degrees if the cheese is browning too much or the custard is bubbling. Cover lightly with foil and continue to cook until a fork inserted in the custard comes out clean and the top is golden brown, up to 40 minutes more, depending on the thickness of the baking dish.

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