Gooey Macaroni and Cheese pie made from scratch
- Add the elbow macaroni to a large pan of boiling water.
- Add in salt and any other seasonings (I personally add some curry and cayenne pepper to give some added kick)
- Cook macaroni until the elbows are relatively soft but not too soft. This may require adding more hot water to the pan if it is drying up. This can be determined by the amount that it swells (I would taste it to make sure)
- When the macaroni is near done, begin the cheese sauce by adding some extra virgin olive oil to a small pan and saute the onions and peppers until they are tender and add the warm milk to this mixture.
- Slowly add cheese to the milk mixture and stir simultaneously until the mixture becomes thick. If it doesn't thicken enough, add a pinch of flour. This may require using one 1 cup of cheese. Keep this mixture warm
- When the macaroni is done, drain out the water and add to a buttered baking tray. Pour the cheese sauce over the macaroni evenly and layer the macaroni if desired. (I add ketchup designs on the top for the fun of it). You can also use the remaining cheese to form an additional layer of cheese if you like it cheesy.
- Add to a preheated oven at 375 deg and monitor every 30 minutes. It should be ready in about an hour.
- Allow the pie to cool before cutting or else the structure of the pie will break down when cut.
Enjoy!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 436 | ||
Calories from Fat: 229 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 74.4mg | 23 % | |
Sodium 426.2mg | 15 % | |
Potassium 174.8mg | 5 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 28.4g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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