Macaroni pie - does anyone else make this?

I made it a few days ago. Delicious hot or cold with a side salad. It lasted me for three days so economical too.

The scores are in
Husband, daughter and older grandchildren preferred it to the normal, youngest not so keen, and I have to be honest, I enjoyed it, but I prefer the original.
Grandson is going to take the last slice in his packed lunch.
I will definitely make it again, but probably add a bit more mustard.

I’ve just popped this into the oven, brilliantly simple, but a heck of a lot of cheese to grate.
I’ll update you with the family verdict later.

Witzend. Im going to try your recipe especially for the 10 year old veggie GS.! Thanks.
I’ve reached my advanced years having never achieved a satisfactory macaroni cheese. Either too sloppy or too solid. (I have never managed a satisfactory pancake either - don’t suppose anyone has advice on that?!)

Candelle, it will depend on appetites and whether it’s a side or a main. My dish is about 27 cm square (internal measurements) and the pie will cut nicely into 9 portions for a side, also enough for a main for smaller appetites.

I’ve made it more than once for a Boxing Day buffet, always goes down well. A portion also reheats nicely in the microwave, with a little milk added if it’s gone a bit dry.

Ah lovely

Yoginimeisje, my elder Gdd loves macaroni cheese and was apparently disappointed when she heard that there was going to be macaroni pie, instead. I should have called it macaroni CHEESE pie, though - she did really enjoy it in the end.

Re timballe - a quick recipe. If you're cooking risotto, make twice the amount and keep half for another meal. Grease a baking dish, put in half the cold risotto and make a dent in the middle. You can then put in cubed mozarella cheese, or pieces of Parma ham or a raw egg or two. Some sun dried tomatoes maybe. Cover with the rest of the risotto, sprinkle with grated cheese - parmesan or grana padano preferably and bake for 30 minutes. Serve with a salad.

Thanks to Esspee as well

Witzend

For anyone who wants it:

My recipe is in Imperial, but 4 oz = roughly 100g.

16 oz short macaroni, or other pasta - I often use penne.
16 oz grated cheese - I use good strong Cheddar
16 fl oz milk (I use semi skimmed)
3 eggs
Salt, pepper (white if you don’t want a speckled pie), English mustard

Grease a large shallow ish baking dish.
Preheat oven to 180C, 160 fan.

Grate the cheese - a cylinder grater makes this a lot easier - I hate box graters!

Bring a large pan of salted water to the boil, sling in the pasta and cook as per packet instructions.

Drain well and while it’s still hot, in a big bowl or pan combine pasta with cheese, mix well.

Beat eggs, add to milk, mix well, add salt, pepper and a good dollop of English mustard (about a heaped tsp), add all to the cheese and pasta, mix well.

Pile into baking dish, bake for about an hour. I cover the top with foil to stop it going too crispy.

Leave to rest for 15 mins before cutting into squares.
I’ve often made it well in advance and heated gently through, but it can be served at room temp.

A coleslaw type thing of white cabbage, onion, carrot, celery and apple, with just enough mayonnaise to hold it together, goes perfectly with this.

Thank you Witzend

I'll print that out and make it for my 6yr old granddaughter. She loves macaroni cheese and has become a very fussy eater of late. My DD & GDs came for Sunday roast last week but I had to make said GD maci cheese & fish fingers! She wouldn't even have a Yorkshire pudding! She doesn't like gravy and calls it 'curry sauce', won't eat chicken popcorn [chicken nuggets] which she used to love, won't eat cheese, so strange how she loves maci cheese. Getting worried about her, so very pleased to have this recipe.

Witzend, could you please advise how many portions your recipe makes?

Many thanks.

BlueSapphire

Just wondering if I can halve it, (as there's only me), have half hot one night for dinner and the rest cold for lunch the next day.... It sounds delicious.

I’ve made a half quantity, with 2 eggs. It’s a bit of a faff to use one and a half!

I haven't made it myself but tried it when I went to Scotland as it is very popular there.

I noticed in Morrisons the other day that they were selling Ginsters Macaroni Cheese pasties. I bought one and it was delicious (although a bit small!)

Just wondering if I can halve it, (as there's only me), have half hot one night for dinner and the rest cold for lunch the next day.... It sounds delicious.

Thank you. I’m going to try it tonight instead of the usual macaroni cheese I make(no eggs). Might slice a few tomatoes on top.

We went to the Caribbean for 6 months in the early 70s and stayed for 14 years.
I have made macaroni pie since then but have never had a recipe for it. I just boil macaroni until al dente, drain and decant it into a buttered casserole dish, stir in loads of grated cheddar, whisk 2 or 3 eggs in about a pint of milk with salt and freshly ground black pepper and pour over the macaroni and cheese. Add more grated cheese on the top then bake in the oven about gas 200 until cooked through and lightly browned on top.
That’s the basic recipe but you can add bacon, ham, onions, peppers, mushrooms anything you want really. Our favourite is to add crisp streaky bacon or fried onions, red peppers and snipped chives or the green of leeks. Always cook the additions before adding to the pie.
Normally served hot as a side dish with pelau or stewed chicken it is very popular as a cold picnic dish too.
On its own it makes a lovely hot or cold lunch with salad.

I’ve made a note of all these hey sound delicious! Thank you for sharing ladies.
?

Given all the comments above I think I must definitely be an odd bod - I hate pasta. Horrible slimey stuff

Witzend

For anyone who wants it:

My recipe is in Imperial, but 4 oz = roughly 100g.

16 oz short macaroni, or other pasta - I often use penne.
16 oz grated cheese - I use good strong Cheddar
16 fl oz milk (I use semi skimmed)
3 eggs
Salt, pepper (white if you don’t want a speckled pie), English mustard

Grease a large shallow ish baking dish.
Preheat oven to 180C, 160 fan.

Grate the cheese - a cylinder grater makes this a lot easier - I hate box graters!

Bring a large pan of salted water to the boil, sling in the pasta and cook as per packet instructions.

Drain well and while it’s still hot, in a big bowl or pan combine pasta with cheese, mix well.

Beat eggs, add to milk, mix well, add salt, pepper and a good dollop of English mustard (about a heaped tsp), add all to the cheese and pasta, mix well.

Pile into baking dish, bake for about an hour. I cover the top with foil to stop it going too crispy.

Leave to rest for 15 mins before cutting into squares.
I’ve often made it well in advance and heated gently through, but it can be served at room temp.

A coleslaw type thing of white cabbage, onion, carrot, celery and apple, with just enough mayonnaise to hold it together, goes perfectly with this.

Thank you for the recipe. This sounds wonderful - and I've got one in the oven now! I can guarantee that I won't be leaving it for 15 minutes when it's done though

Thank you for these recipes, I shall try both. Already got the macaroni on to boil. I don’t have evaporated milk so I’m going to use Elmlea and hope it’s ok. I know it’s a different flavour but I hope it will be ok. Also going to add some chives. Looking forward to dinner tonight xxx

I have a German recipe that uses very thinly sliced potatoes with cheese, salt and pepper sprinkled on them and milk and an egg pour over.

Bake for 45 minutes or so at 200 degrees centigrade in an ordinary oven, or 180 degrees in one with hot air fan.

We prefer it to macaroni cheese, but I doubt it would slice into nice squares - shall try next time I make it.

My husband is from cyprus .and we have always made macaroni .the Cypriot way
.all the same ingredients you said but use hallumi ,my kids and grand kids love it .was my fave Cypriot dish for years .

We have a Maltese version. Sometimes, it's in a pastry casing, and sometimes, not. It's your Mac 'n' cheese with bologanise sauce and eggs, and milk on top just before you put it in the oven, peas optional, baked till the top is crunchy. www.google.com/imgres?imgurl=https%3A%2F%2Feasyfamilyfoodblogging.files.wordpress.com%2F2018%2F03%2Fimqarrun-2.jpg%3Fw%3D640&imgrefurl=https%3A%2F%2Frobandjas.com%2F2018%2F03%2F15%2Fimqarrun-il-forn%2F&tbnid=ihK117lp99VweM&vet=12ahUKEwjBo_OpttL3AhVFkaQKHdEQBicQMygUegUIARD0AQ..i&docid=T54JvQkQ_TWzBM&w=640&h=631&q=imqarrun%20fil-forn&ved=2ahUKEwjBo_OpttL3AhVFkaQKHdEQBicQMygUegUIARD0AQ and www.google.com/imgres?imgurl=https%3A%2F%2Fwww.pappa.com.mt%2Fwp-content%2Fuploads%2F2020%2F04%2Ftimpana.jpg&imgrefurl=https%3A%2F%2Fwww.pappa.com.mt%2Frecipes%2Ftimpana%2F&tbnid=cwB6CA5wh-iBkM&vet=12ahUKEwiP-_fQttL3AhWJyKQKHYdRAU8QMygwegUIARCzAg..i&docid=vW-dlCfQ6_vt0M&w=585&h=280&q=timpana&ved=2ahUKEwiP-_fQttL3AhWJyKQKHYdRAU8QMygwegUIARCzAg In cubhes, it's party finger-food.

Sounds yum! Definitely going to try this, thanks for recipe.

Ooh macaroni cheese: food of the gods ?