Macaroni & Cheese Pie

I suppose I’m jumping the gun just a bit on comfort food.  Summer is still playing out its last few days, but I couldn’t help firing up the oven and making one of my favorite, classic comfort foods:  Mac n cheese!

There are probably as many mac n cheese recipes as there are families in the US.  And I don’t think there’s ever a wrong way to combine cheese and pasta!  It’s just. SO. GOOD.

This version is called a “pie” because of the added ingredients that make it extra moist and gooey.  It differs from my baked skillet version for the same reason and because it’s not crispy.  Sometimes, the pan makes almost as much difference as the ingredients for what you end up with!

Macaroni & Cheese Pie

1 cup dry macaroni noodles (elbo macaroni or penne work well also)

1 cup milk

3 eggs

1 T MexiCajun Seasoning

1 tsp salt

1 1/2 cups shredded cheese

Preheat oven to 375°.  In a medium mixing bowl, whisk eggs in milk just until combined.  Add seasoning and cheese.

In a boiling pot of salted water, cook pasta until al dente.  Drain and add to casserole dish.  Pour egg and milk mixture over pasta, making sure to spread cheese throughout the pasta as evenly as possible.

Bake 1 hour or until a knife inserted into the middle comes out clean.

Makes 8 servings.