This “Impossible” Macaroni and Cheese Pie is a nostalgic American comfort food classic that requires no pre-boiling of the pasta. The uncooked macaroni absorbs the rich mixture of milk, eggs, and Bisquick as it bakes, resulting in a tender, custard-like texture that is incredibly creamy. It is a one-pan wonder that simplifies weeknight dinners while delivering maximum flavor. Perfect for family gatherings or when you crave something warm and satisfying, this dish relies on simple pantry staples to create a hearty vegetarian main. The addition of red pepper sauce provides a subtle kick that balances the richness of the cheddar cheese, making it a satisfying meal that feels both homemade and elegant.
Impossible Macaroni And Cheese Pie
Description
This "Impossible" Macaroni and Cheese Pie is a nostalgic American comfort food classic that requires no pre-boiling of the pasta. The uncooked macaroni absorbs the rich mixture of milk, eggs, and Bisquick as it bakes, resulting in a tender, custard-like texture that is incredibly creamy. It is a one-pan wonder that simplifies weeknight dinners while delivering maximum flavor. Perfect for family gatherings or when you crave something warm and satisfying, this dish relies on simple pantry staples to create a hearty vegetarian main. The addition of red pepper sauce provides a subtle kick that balances the richness of the cheddar cheese, making it a satisfying meal that feels both homemade and elegant.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC). Grease a 10-inch pie plate or a similar-sized baking dish.
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In a large bowl, combine the 2 cups of shredded cheddar cheese and the uncooked macaroni. Sprinkle this mixture evenly into the bottom of the prepared pie plate.
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In a blender or separate bowl, combine the milk, eggs, Bisquick baking mix, salt, and red pepper sauce. Blend or whisk until the mixture is completely smooth and well-combined.
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Pour the liquid mixture evenly over the macaroni and cheese in the pie plate.
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Bake in the preheated oven for about 40 minutes, or until a knife inserted into the center comes out clean and the custard is set.
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Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the pie.
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Return to the oven and bake for an additional 1 to 2 minutes, just until the top cheese is melted.
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Remove from oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 768.0kcal
- % Daily Value *
- Total Fat 51.9g80%
- Saturated Fat 31.0g155%
- Cholesterol 320.2mg107%
- Sodium 6373.1mg266%
- Total Carbohydrate 32.8g11%
- Dietary Fiber 1.0g4%
- Sugars 8.2g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you are cooking at high altitude (3500 to 6500 feet), you must pre-cook the macaroni. Boil the pasta in water for 5 minutes, drain thoroughly, and cool completely before mixing with the cheese and adding to the pie plate. Proceed with the rest of the recipe as directed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350ðF oven for 15-20 minutes, or microwave individual slices until heated through.
For extra flavor, consider adding a pinch of garlic powder, onion powder, or paprika to the liquid mixture. You can also substitute half of the cheddar with Monterey Jack or Gouda for a different cheese profile.
