Cheesy Macaroni Pie (Baked Macaroni and Cheese)

Quick, easy, eggless, and tasty cheesy macaroni pie! Although I eat eggs, I don’t quite like eggs in my macaroni pie. So I came up with this recipe, and voila!! Who said you needed eggs in macaroni pie?!

Cheesy Macaroni Pie (Baked Mac and Cheese)

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Ingredients

• 500g Macaroni (or penne pasta)

• 1 cup whole cream (can substitute with 1cup evaporated/whole milk)

• 1/2 cup of evaporated milk/whole milk

• 1 tbsp green seasoning (or ½ small onion & ½ a bell pepper finely chopped)

• 1tsp paprika

• 1stp mustard

• 2 tbsp ketchup

• 2 tsp seasoned salt

• 1 tbsp butter

• 1/4 tsp white pepper

• 250g mature cheddar cheese

• 250g red Leicester cheese

• 50g parmesan cheese

• fine parsley for garnishing

Instuctions

1. Cook the macaroni or pasta of choice for about 10mins in a large pot, slightly covered in water with a dash salt (not the seasoned salt in the ingredients list - this will be used later).

2. While macaroni or pasta is cooking, butter a baking dish and set aside (this will help to give the edges a nice golden brown colour)

3. Once cooked, drain the water from the macaroni and using the same pot, start adding the ingredients to the macaroni as follows: (a) Add the green seasoning (or chopped onions and peppers); (b) Add the butter; (c) Mix to combine well; (d) Add the whole cream (or milk); (e) Mix to combine well; (f) Add the mustard, ketchup, paprika, season salt, white pepper and 200g each of cheddar cheese and red Leicester cheese (the remaining cheese will be used for layering); (g) Mix well to combine.

4. Pour half the mixture into the baking dish, and evenly top with the remaining cheddar and red Leicester cheese.

5. Pour the other half of the mixture, and evenly top with the parmesan cheese. Sprinkle with fine parsley for garnish.

6. Bake uncovered for 40mins at 180 degrees, or until golden brown.

7. Set aside to cool, then cut, serve and enjoy!