Recipe: Caroline’s Macaroni Pie from Callie’s Biscuits and Southern Traditions

Fact: I love cookbooks. I can never seem to have enough. Some women spend their money on shoes and purses. I want kitchen wares and cookbooks. I’m pretty stocked up on cookware, etc. (if you know me, you would absolutely agree, right?). but I can never seem to have enough cookbooks.

If you live in the Charleston, SC area, you have probably heard of Callie’s Biscuits (http://www.calliesbiscuits.com). The owner of Callie’s Biscuits, Carrie Morey, was featured in Country Living magazine shortly after we moved to the Charleston area. She left her regular job to pursue a dream. It’s a great story and I think it’s awesome. A few months ago, Carrie Morey released her first cookbook. It is a beautiful book and I have enjoyed making a few recipes from it already. This, my friends, is one of my favorites.

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Recipe: Caroline’s Macaroni Pie

Note: You will need an oven safe skillet or cast iron pan for this recipe. See note.

           This recipe is for one pie in a 12 inch skillet. I have made 2 smaller pies in two 8 or 10 inch skillets and they have come out great. The cooking time remains the same.

Ingredients:

1 pound thin spaghetti

4 large eggs

2 cups milk

1 tsp. dry mustard

1/2 tsp. cayenne pepper

5 cups extra sharp cheddar cheese, shredded (I prefer Cabot brand cheese)

2 TBSP unsalted butter at room temperature

kosher salt and freshly ground black pepper to taste

 

Directions:

1. Preheat your oven to 375 F.

2. Cook the pasta according to the directions on the package. Drain and cool. Reserve a bit of the pasta water (about one cup should be plenty).

3. In a large bowl, whisk together the eggs, milk, dry mustard and cayenne. Add the cooled pasta (be sure it’s cool; you don’t want to scramble the eggs) and 4 cups of the shredded cheese. Mix to combine. Add a little pasta water if you need to loosen the mixture up.

4. Butter your skillet if it’s not non stick (I use a cast iron pan or a hard anodized pan for this recipe). Place the pasta mixture in the skillet (or divide into 2 smaller skillets per note above). Top the pan/pans with remaining cheese and dot the butter across the top.

5. Bake at 375 F for 45 minutes. Carrie says to check it around 35 minutes, which I have, but I allow it to cook for the full 45 minutes.

This makes a great entrée or side dish. I recently whipped up a few of these  and gave one to friends who had their first baby. It’s easy, reheats nicely and tastes great!

 

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