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    You are in: Home / Recipes / Impossible Macaroni and Cheese Pie Recipe
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    Impossible Macaroni and Cheese Pie

    Average Rating:

    3 Total Reviews

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    • on August 06, 2013

      Very easy recipe, nice presentation. I used 2 cups skim milk and 1/3 cup half and half. Followed recipe exactly but left out hot sauce. Macaroni was slightly al dente. If you prefer well cooked macaroni, par boil it first for a few minutes. Let baked pie cool for at least 15 minutes with foil covering the top. This will allow the pie to "settle" so that it slices into nicely formed wedges. Definitely worth a try. Am serving this with sauteed porto bello mushroms, sliced, on top of pie wedge, accompanied by a green salad.

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    • on June 07, 2013

      I was looking for an easy Macaroni and Cheese for dinner. My macaroni was hard and there were just too many eggs. I think I might try again and precook the macaroni and only use 2 eggs. It was just very disappointing.

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    • on April 07, 2008

      Easy comfort food! I definitely thought it was impossible, but it worked. :D I used 6 egg whites in place of the eggs and skim milk. It came out super fluffy. Thanks, Wendy!

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    Nutritional Facts for Impossible Macaroni and Cheese Pie

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 386.0
    Calories from Fat 202
    Total Fat 22.5 g
    Saturated Fat 12.5 g
    Cholesterol 198.5 mg
    Sodium 585.2 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 0.7 g
    Sugars 1.9 g
    Protein 20.8 g


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