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Impossible Macaroni & Cheese Pie

Impossible Macaroni & Cheese Pie recipe image
This Impossible Macaroni & Cheese Pie is the ultimate weeknight comfort food that requires zero boiling of pasta. The "impossible" name comes from the fact that you use uncooked macaroni, which absorbs the moisture from the milk and eggs while baking, resulting in tender noodles suspended in a rich, custard-like cheese sauce. It&# 226;ÂÂs a crowd-pleaser with a golden, bubbly top and a creamy, savory interior. Perfect for potlucks, family dinners, or when you want a hearty vegetarian main with minimal cleanup. The hint of red pepper sauce adds a subtle warmth that balances the richness of the cheddar.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 834.8
Dietary: Vegetarian
Description
This Impossible Macaroni & Cheese Pie is the ultimate weeknight comfort food that requires zero boiling of pasta. The "impossible" name comes from the fact that you use uncooked macaroni, which absorbs the moisture from the milk and eggs while baking, resulting in tender noodles suspended in a rich, custard-like cheese sauce. It&# 226;ÂÂs a crowd-pleaser with a golden, bubbly top and a creamy, savory interior. Perfect for potlucks, family dinners, or when you want a hearty vegetarian main with minimal cleanup. The hint of red pepper sauce adds a subtle warmth that balances the richness of the cheddar.
Ingredients
  • 2 cups Cheddar cheese, shredded
  • 2 1/2 cups Milk
  • 1/2 cup Bisquick baking mix
  • 1/4 teaspoon Red pepper sauce
  • 1 cup Uncooked macaroni
  • 4 Eggs
  • 1/4 teaspoon Salt
  • 1/4 cup Cheddar cheese, shredded (for topping)
Directions
  1. 1
    Preheat oven to 400ðF (200ðC). Grease a 10-inch pie plate or shallow baking dish.
  2. 2
    In a large bowl, combine 2 cups of the shredded cheddar cheese and the uncooked macaroni. Spread this mixture evenly into the bottom of the prepared pie plate.
  3. 3
    In a blender or large bowl, beat together the eggs, milk, Bisquick baking mix, salt, and red pepper sauce until smooth and well combined.
  4. 4
    Pour the egg mixture evenly over the pasta and cheese in the pie plate.
  5. 5
    Bake for about 40 minutes, or until a knife inserted into the center comes out clean and the pie is set.
  6. 6
    Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
  7. 7
    Return to the oven and bake for an additional 1-2 minutes, just until the top cheese is melted and bubbly.
  8. 8
    Remove from oven and let cool for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 834.8kcal
% Daily Value *
Total Fat 57.0g88%
Saturated Fat 34.3g172%
Cholesterol 335.0mg112%
Sodium 6472.3mg270%
Total Carbohydrate 33.7g12%
Dietary Fiber 1.0g4%
Sugars 9.0g
Protein 51.7g104%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.

Variations: Try adding cooked bacon, ham, or broccoli florets for extra flavor and nutrition. You can also use a blend of cheeses like mozzarella and pepper jack.

Tip: Ensure the egg mixture is blended thoroughly to avoid lumps of Bisquick in the final dish. If the pie seems too runny after baking, let it rest longer; it will firm up as it cools.

Keywords: impossible pie, macaroni and cheese, baked pasta, uncooked pasta, cheddar cheese, bisquick, vegetarian, comfort food, easy dinner, cheesy, family meal, potluck, one-dish
Read it online: https://www.chefs-mate.com/recipe/impossible-macaroni-cheese-pie/