For this macaroni and cheese recipe, I drew inspiration from my grandmother’s Sunday dinner staple. Seriously, every Sunday after church it was almost a sure thing that a macaroni pie would be served alongside a choice of meat and veggies.

Since I have moved away, I no longer have the big Southern feast every week, but every now and then I like to make my own version of it at home.

I hope you enjoy!

Ingredients:

• 2 cups macaroni noodles
• 1 cup milk
• 1 1/2 cup shredded cheddar cheese
• 1 egg
• 3 Tbs butter
• 1/2 cup crushed saltine crackers
• Salt & Pepper, to taste

First, bring a pot of water to a brisk boil and cook your macaroni noodles for about seven minutes. They should be just a little under cooked when done; drain the excess water.

Preheat your oven to 350 degrees.

Next mix your macaroni noodles, milk, egg, butter, cheese, salt, & pepper together in an oven safe dish. I used a 1.5 L glass casserole pan. The milk mixture should almost cover the noodles completely.

Now top with the crushed saltines, add a little more salt & pepper. Place in the oven to cook for about 45 minutes or until most of the milk mixture has thickened into a gooey, yummy, cheesy filling & the topping is a nice golden brown color.

If you notice that your saltine topping is getting too brown, just place a piece of aluminum foil over the top of your dish a.k.a “tent” the dish.

And that is it! Now you can enjoy some delicious macaroni pie at your next dinner!

Let me know how you like it in the comments below!