Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Butter a 9-inch deep-dish pie plate.
  3. Sprinkle bottom and sides with the bread crumbs.
  4. Cook the noodles as directed on box (al dente), adding 1/2 teaspoon salt and the teaspoon oil.
  5. You will need 5 cups of cooked noodles.
  6. Meanwhile, melt butter in a large skillet over medium-high heat.
  7. Add the onion and saute until soft, about 5 minutes.
  8. Stir in flour and remaining teaspoon of salt, dry mustard, pepper, and nutmeg and cook for about 1 minute.
  9. Gradually stir in all the milk and continue to cook until the sauce simmers and thickens.
  10. Add 2 cups of the cheese, the optional food coloring, and stir until completely melted.
  11. Remove sauce from heat and stir in the noodles.
  12. Spoon macaroni into the pie plate, mounding high in the centre.
  13. Top with remaining 1/2 cup of cheese and sprinkle generously with paprika.
  14. Bake until the pie is golden brown and bubbly, about 25 minutes.
  15. Let pie stand on wire rack for about 15 minutes to set before cutting.
Most Helpful

5 5

I love macaroni and cheese and this is a great "adult" version of the classic. Made it exactly as posted minus the food coloring. Thanks!!

5 5

This is the best macaroni and cheese I have ever tried! I, too, do not add the food coloring. My picky children, who are strictly "blue box" kids, love this recipe and ask for seconds!! Thank you!

5 5

This was really, REALLY yummy! Everyone loved it! I couldn't bring myself to put food coloring in a mac and cheese dinner (really do you do this?) But otherwise, followed the recipe to a t. Thanks for posting this variation of an old favorite! Also, loved "slicing" it like a pie and leftovers were eaten 50% more than the normal mac and cheese.