SOUTHERN MACARONI AND CHEESE PIE
Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.
Provided by dameionec
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 29.8 g, Cholesterol 197.3 mg, Fat 43.1 g, Fiber 1.1 g, Protein 29 g, SaturatedFat 26.4 g, Sodium 919.1 mg, Sugar 9.8 g
MACARONI PIE FROM TRINIDAD
From The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, Naparima Girls' High School Cookbook which I borrowed. The recipe doesn't say what kind of cheese so you choose your favorite. For a variation, you can add grated onions or carrots, chopped herbs and tomato.
Provided by Oolala
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil macaroni in salted water until tender and drain.
- Beat eggs until fluffy.
- Combine macaroni, eggs, cheese, milk, salt and pepper.
- Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.
UNBELIEVABLY DELICIOUS MACARONI PIE
This is a dish from my childhood that has taken me years to recreate. I think I've finally done it. I can't go to family dinners without it! In Jamaica, we use Scotch Bonnet peppers but you can use as much or as little hot peppers as you like. Feel free to vary the combination of seasonings until you find the combination that makes your taste buds dance. You can also cut the pie into little squares and serve them on toothpicks as an appetizer. And the best thing? It freezes very well and tastes even better as leftovers!
Provided by Nix7412
Categories One Dish Meal
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the macaroni in salted water until it is well done but not soggy.
- Drain well.
- Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree.
- Set aside.
- Take out 1 cup of the grated cheese and mix with the breadcrumbs.
- Set aside.
- Grease a 10"x6" casserole dish with a little bit of the butter.
- Heat oven to 350 degrees F.
- Mix the hot macaroni with the butter until all the butter is melted.
- Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce.
- Once everything is well incorporated, add the egg and mix well.
- Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture.
- Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow.
- Let stand for about 15 mins so that the milk is absorbed.
- Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed.
- Let stand for another 15 minutes before serving.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
MACARONI PIE
This wonderful pie is a variation of macaroni and cheese.
Provided by TARASMOMMEE
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
SOUTHERN MACARONI PIE II
This recipe was found in a "Cooking with Paula Deen" magazine. In sounded so simular to my recipe #107514 that I thought I would whip it up to compare. This macaroni pie is just as good if not a wee bit better. It certainly needs to be compared side by side to be sure....but then, what would I do with all that pie? This recipe was titled in the magazine "Libba's Macaroni & Cheese"
Provided by Sandylee
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta, according to package directions; drain well.
- In a large bowl, combine pasta and butter, stirring until butter melts.
- Preheat oven to 350 degrees. Lightly grease 1 1/2 quart baking dish.
- In a small bowl, combine 2 3/4 cups cheese, milk, eggs.
- Pour over pasta, stirring well. Spoon into prepared baking dish.
- Top with reserved 1 cup cheese.
- Bake 40-45 mins, or until set.
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
MACARONI PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Peel the eggplants, and slice them lengthwise 1/4-inch-thick. Sprinkle with salt, and place in a colander to drain for 30 minutes.
- Meanwhile, lightly butter a 10-inch springform pan with 1 tablespoon butter. Coat evenly with the breadcrumbs; set aside.
- Using paper towels, dry the eggplant slices. Heat 1/2-inch oil (half vegetable, half olive) in a large skillet over medium-high heat. Working in batches, add eggplant, and cook until lightly golden on both sides. Drain on a paper towel-lined baking sheet. Line the bottom and sides of the prepared pan with eggplant slices, slightly overlapping them and letting them overhang the sides of the pan; set aside.
- Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add salt and pasta, and cook for 4 minutes. Drain, and transfer to a large bowl.
- Stir the tomato sauce, half of the Parmesan and Pecorino, and the oregano into the pasta. Spoon half of the pasta into the lined pan. Top with caciocavalo cheese, remaining 3 tablespoons each Parmesan and Pecorino, and basil, then the remaining pasta. Fold the overhanging slices of eggplant over the pasta, and cover completely with remaining eggplant slices.
- Dot with the remaining 2 tablespoons butter. Bake until the top is golden brown, about 30 minutes.
- Remove from oven, place a platter on top, and invert. Let stand for 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with remaining cup of sauce on the side.
ITALIAN MACARONI PIE
Make and share this Italian Macaroni Pie recipe from Food.com.
Provided by Chef Kiddle
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
- In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
- In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
- Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).
TRINIDADIAN MACARONI PIE
Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it's the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you're able to find New Zealand Cheddar (or "Trinidad cheese" as it's called on the island), don't pass it up.
Provided by Lesley Enston
Categories casseroles, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
- In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
- Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it's fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
- Bake until the top is bubbling and golden brown, 35 to 40 minutes.
- Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.
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