Macaroni Vegetable Cheese Pie Recipes

SOUTHERN MACARONI AND CHEESE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

MACARONI CHEESE WITH VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
• To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
• Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.

MACARONI VEGETABLE CHEESE PIE

Steps:

• heat oven to 350.
• cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
• Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
• Heat till mixture boils, then simmer gently for 5-10 minutes.
• stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
• Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
• heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
• Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
• Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
• Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
• Let stand for 10-15 minutes before serving. Garnish with parsley.

VEGETABLE CHEESE PIE

Steps:

• Make Pastry.
• Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
• Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
• Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
• Make Filling while Shell Chills.
• Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
• Wash leeks in a bowl of cold water, then lift out and drain.
• Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
• Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
• Assemble and Bake Pie:.
• Put baking sheet in the middle of oven and preheat to 425°F
• Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
• Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.

EASY MACARONI AND CHEESE PIE

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add Italian* Five Cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; sprinkle with cheddar.
• Bake 20 min. or until heated though. Let stand 5 min. before serving.