Happy pi(e) day! I made you a macaroni pie! Actually, first and foremost, let me just state that I would personally call this a spaghett pie. 🙂
Now that we’ve got that out of the way, this dish is basically what would happen if a frittata and baked pasta got together and had a baby. You cook the pasta and then add it to a mixture of eggs, milk, and cheese. Lots of cheese. Then bake it until the the milk mixture is absorbed and the spaghetti becomes crisp on the top. I’ve made similar things to this before, like what Tom affectionately refers to as “spaghetti frisbee” and an orzo frittata. This was a little different than my go to because it didn’t have any kind of “filling” besides pasta and because of the aforementioned loooots of cheese.
Normally I write my changes right into the recipe but for various reasons, I decided to keep the recipe as I found it and include my changes in the notes below the recipe. I will also say that, though I reduced the amount overall, it still made a whole lot of food. If you’re serving this as more of a side, which we did, take that into consideration. We had this with green beans and meatballs that I baked with balsamic barbecue sauce and it was a big hit.
Macaroni Pie (Happy Pi Day!)
- 15 minutes
- 50 minutes
- 8 servings
- 1 lb. thin spaghetti
- 4 eggs
- 2 cups milk
- 1 tsp. dry mustard
- 1/2 tsp. cayenne
- 5 cups shredded sharp cheddar cheese
- 2 Tbsp. butter
- Bring a large pot of salted water to a boil; add the spaghetti and boil until just slightly undercooked (this will not take long at all, for thin spaghetti); drain. Cool slightly.
- Meanwhile, preheat the oven to 400. Whisk together the eggs, milk, mustard, cayenne, about 3/4 of the cheese, and salt and pepper to taste. Use tongs to mix in the slightly cooled spaghetti.
- Put your oven-proof skillet over a burner and heat just slightly. Melt 1 tablespoon of the butter and swirl/brush it around the sides and bottom of the pan. Pour the spaghetti mixture into the skillet. Sprinkle the remaining cheese over the top and dot the remaining tablespoon of butter across the top.
- Bake for about 35-40 minutes (check after 30), until golden brown.