Southern Macaroni Pie II

Sandylee's Note:

This recipe was found in a "Cooking with Paula Deen" magazine. In sounded so simular to my Southern Macaroni Pie that I thought I would whip it up to compare. This macaroni pie is just as good if not a wee bit better. It certainly needs to be compared side by side to be sure....but then, what would I do with all that pie? This recipe was titled in the magazine "Libba's Macaroni & Cheese"

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 cups uncooked elbow macaroni (for casseroles)
• ¼ cup butter
• 3 ¾ cups shredded cheddar cheese , divided
• 1 ¼ cups milk
• 2 large eggs

Directions:

1. Cook pasta, according to package directions; drain well.
2. In a large bowl, combine pasta and butter, stirring until butter melts.
3. Preheat oven to 350 degrees. Lightly grease 1 1/2 quart baking dish.
4. In a small bowl, combine 2 3/4 cups cheese, milk, eggs.
5. Pour over pasta, stirring well. Spoon into prepared baking dish.
6. Top with reserved 1 cup cheese.
7. Bake 40-45 mins, or until set.

Reviews

[Chef #598411]

I love this recipe. I had the Paula Dean mag that had this recipe but I lost it so I am so glad to have found it here. This is easy, inexpensive and loved by the whole family. What I love about this recipe is that I use up whatever cheese I have in the fridge. Today I used a Mexican blend left over from when we had tacos, a small block of cheddar and a small block of Mont Jack that was in the fridge. No matter what I use it still comes out great!

[Bekah49036]

This hit the spot! Tasted almost exactly like my grandmother's. Very pleased. Although, I did add some salt and pepper to the milk mixture and a little grated onion for extra flavor.