Made This Recipe? Add Your Photo
A new twist on this old favourite - it's baked in a pie plate with bread crumbs as a crust, then served up in a slice, just like a pie. Recipe from the famous "Junior's" restaurant in Brooklyn.
- 1⁄4 cup plain breadcrumbs
- 1 1⁄2 teaspoons salt
- 1 teaspoon olive oil
- 2 cups uncooked macaroni (will yield 5 cups cooked)
- 6 tablespoons butter (3/4 stick)
- 1⁄2 cup onion, chopped
- 1⁄2 cup flour
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground nutmeg
- 2 1⁄2 cups milk
- 2 1⁄2 cups shredded sharp cheddar cheese
- 1 drop red food coloring (optional)
- 1 drop yellow food coloring (optional)
- Preheat oven to 375 degrees.
- Butter a 9-inch deep-dish pie plate.
- Sprinkle bottom and sides with the bread crumbs.
- Cook the noodles as directed on box (al dente), adding 1/2 teaspoon salt and the teaspoon oil.
- You will need 5 cups of cooked noodles.
- Meanwhile, melt butter in a large skillet over medium-high heat.
- Add the onion and saute until soft, about 5 minutes.
- Stir in flour and remaining teaspoon of salt, dry mustard, pepper, and nutmeg and cook for about 1 minute.
- Gradually stir in all the milk and continue to cook until the sauce simmers and thickens.
- Add 2 cups of the cheese, the optional food coloring, and stir until completely melted.
- Remove sauce from heat and stir in the noodles.
- Spoon macaroni into the pie plate, mounding high in the centre.
- Top with remaining 1/2 cup of cheese and sprinkle generously with paprika.
- Bake until the pie is golden brown and bubbly, about 25 minutes.
- Let pie stand on wire rack for about 15 minutes to set before cutting.