Southern 🧀 Baked Macaroni Pie!🤤
_ 8 ounce uncooked macaroni
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 12-ounce can evaporated milk
• 1 cup half and half (or ½ cup cream and ½ cup milk)
• ½-1 tablespoon onion powder
• 2 teaspoons garlic powder
• ½ -1 teaspoon Creole seasoning
• ¼ teaspoon cayenne pepper _ ½ cup mozzarella cheese, grated _ ½ cup
sharp cheddar cheese,
grated
• ½ cup jack cheese (any jack cheese
you prefer)
• Salt and pepper, to taste
Instructions
1 Cook macaroni according to the package directions. Drain.
2 Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully
mixed with butter. Then cook for about a minute to get rid of the flour taste.
3 Slowly add the evaporated milk a little at a time, followed by the half and half; you do not want the
mixture to form any lumps. Simmer about 3-5 minutes until the mixture thickens slightly.
4 Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.
5 Bring to a simmer and let it simmer gently for about 2 minutes.
6 Stir in the cheeses (reserve some as toppings later), and continue stirring until everything's melted, evenly combined, and smooth. Add
salt and pepper to taste.
7 Then add the cooked pasta to the pot, and stir to incorporate evenly.
8 Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese.
9 Bake at 375F°/190°C for 20 minutes
or until golden and bubbly.
There's just something truly heartwarming and utterly delicious about a Southern Baked Macaroni Pie, isn't there? It’s more than just a side dish; for me, it's a culinary hug, a staple of family gatherings, and the ultimate comfort food. I remember growing up, the anticipation of this dish alone was enough to make my mouth water! The moment it came out of the oven, golden and bubbly, you could practically hear the flavor singing. This isn't your everyday stovetop mac and cheese; the baking process transforms it into something truly special, with irresistible crispy edges and a luxuriously creamy interior. Over the years, I've made countless batches, and through a bit of trial and error, I've picked up a few tricks to ensure each Southern Baked Macaroni Pie recipe turns out perfectly. The secret, I've found, lies in the foundational sauce and the quality of your cheese blend. While the recipe provided offers a fantastic starting point, a couple of personal touches can elevate it even further. For instance, when creating your roux (the butter and flour mixture), make sure to whisk it constantly for at least a minute or two after adding the flour. This cooks out the raw flour taste, which is crucial for a smooth, non-gritty sauce. And here’s a tip I swear by: gently warm your evaporated milk and half and half before slowly whisking them into the roux. This helps prevent lumps and creates an incredibly velvety sauce that clings beautifully to every piece of macaroni. Speaking of macaroni, don't overcook it in the first step! You want it al dente because it will continue to cook in the oven. For the cheese, the trio of mozzarella, sharp cheddar, and Monterey Jack is a classic for a reason, offering both that satisfying stretch and a deep, complex flavor. But don't be afraid to customize! I sometimes like to add a smoky element with a little smoked gouda, or a touch of a spicy pepper jack for a subtle kick. A pinch of dry mustard powder (not yellow mustard!) or a dash of Worcestershire sauce can also mysteriously deepen the cheesy notes without overpowering the dish. These small adjustments can really make your mac and cheese pie stand out. Many people wonder what temperature to bake macaroni pie for that perfect finish. The 375°F (190°C) for 20 minutes suggested in the recipe is spot on for achieving a beautifully golden and bubbly top without drying out the pasta. If you’re like me and love an extra crusty top, try sprinkling a mixture of Panko breadcrumbs and a little melted butter over the final layer of cheese before baking. This creates a fantastic textural contrast that everyone will adore. This southern macaroni pie is incredibly versatile; it’s hearty enough to be a main course with a simple green salad, or it can be a show-stopping side dish for anything from roasted chicken to holiday ham. It’s truly a dish that brings smiles to faces and warmth to any table.