Impossible Macaroni & Cheese Pie
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
cheese
cheddar, shredded |
|
| 2 ½ | cups |
milk
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | teaspoon |
sauce
red pepper |
* |
| 1 | cup |
pasta shells
uncooked |
*
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
cheese
cheddar, |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
cheese
cheddar, shredded |
|
| 591 | ml |
milk
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1.3 | ml |
sauce
red pepper |
* |
| 237 | ml |
pasta shells
uncooked |
*
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
cheese
cheddar, |
*
|
Directions
Preheat oven to 400℉ (200℃).
Grease pie plate, 10x11x inches.
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 for 10 minutes.
