Best Macaroni Vegetable Cheese Pie Recipes

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

IMPOSSIBLY EASY MAC AND CHEESE PIE

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 40 minutes. Uncover; bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

3-VEG MAC 'N' CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

SOUTHERN MACARONI AND CHEESE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.

MACARONI VEGETABLE CHEESE PIE

Steps:

• heat oven to 350.
• cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
• Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
• Heat till mixture boils, then simmer gently for 5-10 minutes.
• stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
• Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
• heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
• Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
• Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
• Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
• Let stand for 10-15 minutes before serving. Garnish with parsley.

MACARONI AND CHEESE WITH VEGETABLES

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
• Reduce heat to low.
• Stir in cheeses and seasonings.
• Continue stirring until cheese is melted.
• Remove from heat and set aside.
• In a large skillet, melt remaining 1 T margarine.
• Add remaining ingredients.
• Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
• Reduce heat to low.
• When noodles are done, drain well.
• Toss with vegetables; stir in cheese sauce.
• Garnish with scallion curls.