Impossible Macaroni & Cheese Pie
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cheese
cheddar, |
*
|
| 2 ½ | cups |
milk
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | teaspoon |
sauce
red pepper |
* |
| 1 | cup |
pasta, elbow macaroni
uncooked |
*
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
cheese
cheddar, |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cheese
cheddar, |
*
|
| 591 | ml |
milk
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1.3 | ml |
sauce
red pepper |
* |
| 237 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
cheese
cheddar, |
*
|
Directions
Preheat oven to 400℉ (200℃).
Grease pie plate, 10x1½ inch Mix two cups cheddar cheese and macaroni, sprinkle in plate. Beat remaining ingredients except for ¼ cup cheese until smooth 15 seconds in blender. Pour into plate. Bake until knife inserted in centre comes out clean, about 40 minutes. Sprinkle with ¼ cup cheese. Bake until cheese melts, 1 to 2 minutes. Cool 10 minutes.
