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Nutrition Facts
Serving Size 1 (273g) Recipe makes 4 servings
Calories 808
Calories from Fat 474		(58%)
Amount Per Serving		%DV
	Total Fat 52.7g	81%
	Saturated Fat 32.3g	161%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 814mg		33%
Potassium 340mg		9%
Total Carbohydrate 44.3g		14%
	Dietary Fiber 1.7g	6%
	Sugars 1.7g
Protein 39.0g		77%
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Southern Macaroni Pie II

Recipe #197675 | 55 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sandylee
Nov 25, 2006

This recipe was found in a "Cooking with Paula Deen" magazine. In sounded so simular to my Southern Macaroni Pie that I thought I would whip it up to compare. This macaroni pie is just as good if not a wee bit better. It certainly needs to be compared side by side to be sure....but then, what would I do with all that pie? This recipe was titled in the magazine "Libba's Macaroni & Cheese"

SERVES 4 -6 (change servings and units)

Ingredients

2 cups uncooked elbow macaroni (for casseroles)
1/4 cup butter
3 3/4 cups shredded cheddar cheese, divided
1 1/4 cups milk
2 large eggs

Directions

1
Cook pasta, according to package directions; drain well.
2
In a large bowl, combine pasta and butter, stirring until butter melts.
3
Preheat oven to 350 degrees. Lightly grease 1 1/2 quart baking dish.
4
In a small bowl, combine 2 3/4 cups cheese, milk, eggs.
5
Pour over pasta, stirring well. Spoon into prepared baking dish.
6
Top with reserved 1 cup cheese.
7
Bake 40-45 mins, or until set.

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Featured Reviews for This Recipe

From: Chef #431698

On Sep 5, 2009

0 people found this review helpful

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From: Chef #598411

On Aug 6, 2009

I love this recipe. I had the Paula Dean mag that had this recipe but I lost it so I am so glad to have found it here. This is easy, inexpensive and loved by the whole family. What I love about this recipe is that I use up whatever cheese I have in the fridge. Today I used a Mexican blend left over from when we had tacos, a small block of cheddar and a small block of Mont Jack that was in the fridge. No matter what I use it still comes out great!

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From: Doozie

On Feb 8, 2007

Another awesome recipe, Sandylee! My kids really loved this one. It's definately a "keeper."

2 people found this review helpful

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From: cinda37379

On Nov 26, 2006

My mom made her macaroni and cheese like this when I was a little girl and it is how I have always made mine..only I cook it on the stove top. I cook the macoaroni and while it is cooking I mix the cheese and eggs..when the macaroni is finished cooking I add the butter then add the eggs and cheese and not quite as much milk until I reheat the nezxt day. I cover it let the cheese melt and stir...wonderful comfort food~

2 people found this review helpful

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