5 Cheese Macaroni Pie (Edit recipe)

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Gorgeously golden, firm, and so undeniably cheesy. The base is cream and Maizly corn milk along with butter, eggs, and seasonings. A combo of 5 different cheeses, and some time in the oven to bake and get gorgeous. So delish!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

15

Serves: 8

Ingredients

2 cups Macaroni Pasta, dry noodles. Heaping cups.
3 Tbsp Butter, Unsalted, melted and cooled
1 cup Heavy Whipping Cream, room temp
0.5 cup Cornmilk - Maizly, room temp
3 whole Egg, Large. Free-Range & Organic if possible
1 tsp Garlic Plus Seasoning - Club House
1 tsp Dry Mustard Powder
0.5 tsp Cayenne Pepper
0.5 tsp Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh, to taste
1.5 cups Aged Cheddar Cheese, English Cheddar is ideal for the flavour, shredded
0.75 cup White Cheddar Cheese, aged. Shredded
1.25 cups Monterey Jack Cheese, with jalapenos, shredded
0.333 cup Grana Padano Cheese, finely shredded
1 whole Cream Cheese, Full Fat, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F
Bring a large pot of cold, generously salted water to a boil. Once boiled, add your macaroni noodles and cook about a minute before al dente.
In the meantime, whisk together the cream, corn milk, eggs, cooled, melted butter, garlic plus, dry mustard, cayenne, salt, and pepper to taste. Set aside.
Once the noodles are ready, turn off the heat and strain your noodles. Return them to the pan and return the pan to the burner that is now off. Stir in the cream mixture and fold in 3/4 of your shredded cheeses reserving the rest for the top. Stir until the cheese has mostly melted / combined with the sauce.
Spray the inside of a 9 x 13" pan with cooking spray. Pour in your creamy mac and tap the dish off the counter to settle everything. Use a rubber spatula if needed to disperse the noodles evenly throughout the dish. For the cream cheese, I just dolloped it around the dish so that it crusted over on top but gave little creamy pops when cooked. Finally, top with your reserved cheese mixture.
Bake 40 - 45 minutes until golden, firm, and bubbly. If needed for additional colour, switch to broil on high until colour is achieved.
Set the dish on to a wire cooling rack for 5 minutes or so before slicing in to 8 equal sized pieces. Serve and ENJOY!
Remaining mac can be refrigerated in an airtight container for 4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	813
Fat:	53 g
Carbohydrates:	42 g
Protein:	42 g
Cholesterol:	117 g
Sodium:	971 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.