Stop what you are doing and make this Macaroni Pie ASAP. This is hands-down THE BEST mac & cheese EVER. It is made with thin spaghetti instead of elbow macaroni and has tons and tons of ooey, gooey cheese. Chicken Legs could not stop raving about this dish! He has requested that we only serve this mac & cheese from now on. We served this as a side dish, but you could add some ham or chicken to the pasta and make this a main dish.
This makes a TON of cheesy pasta. You could easily half the recipe if you don't need to feed a crowd. I baked this in a 12-inch cast iron skillet. If you don't have a large cast iron skillet, you could use a 9x13-inch pan.
adapted from Callie's Biscuits and Southern Traditions
- 16-oz vermicelli or thin spaghetti
- 4 eggs
- 2 cups milk
- 1 tsp dry mustard
- 1/2 tsp cayenne pepper
- 5 cups shredded cheddar cheese, divided
Preheat oven to 375ºF. Lightly spray a 12-inch cast iron pan or 9x13-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain.
Whisk together eggs, milk, dry mustard and cayenne pepper in a large bowl. Add the pasta and 4 cups of the cheddar cheese. Mix well.
Transfer pasta to prepared pan. Top with remaining cheese. Bake uncovered for 45 minutes, until golden brown and bubbly.
**Can prepare casserole and refrigerate unbaked overnight. Let casserole come to room temperature before baking as directed.**