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 ( 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.


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.


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



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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