I know you know what Mac & Cheese is, but what about Southern Macaroni Pie? Depending where you grew up this chunk of cheesy pasta may redefine what classic comfort food is all about.
Once it is well chilled this pie can be turned out of its skillet or baking dish for ease of slicing if you like.
- 8 ounce dried elbow macaroni
- 1 tablespoon unsalted butter (plus more for skillet)
- 16 ounce cheedar cheese (coarsely grated)
- 1 large egg
- 1 cup milk
- 2 teaspoon garlic powder (optional)
- 1 teaspoon dried mustard (optional)
- 1/8 teaspoon cayenne pepper (optional)
- freshly cracked black pepper
- hot sauce (to taste)
Place the oven rack in the center position. Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 10-inch cast iron skillet or similarly sized shallow baking dish.
Cook the macaroni in a large pot of salted water according to package directions until al dente, about 8 minutes. Drain the noodles very well. Transfer the noodles to the prepared skillet or baking dish. Add 1 tablespoon remaining butter, stirring until completely melted. Add half the grated cheese; stir to combine. Don’t worry if the cheese is stringy or clumpy.
Whisk together egg and milk in a medium bowl, add garlic powder, dried mustard and cayenne (if using); stir to combine. Pour the milk mixture over macaroni. Top with remaining cheese. Press mixture down with the palm of your hand, compacting it uniformly.
Cook in the heated oven until nicely browned on the top, 45 to 50 minutes. Remove from oven, if it looks a little oily gently pour off any accumulated liquid. Sprinkle with black pepper and let rest at least 30 minutes before slicing into wedges. Serve with hot sauce– warm, at room temperature or chilled.