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Macaroni and Cheese Pie

This may just become your family's favorite meal! Simply add a green salad to make it complete. Leftovers are great for lunch the next day.

Serves 6
Ready in 46 mins
Prep time 10 mins
Cooking time 36 mins
631 calories per serving


> 12 oz elbow macaroni
> 1 (12 oz) pkg Steam Ready mixed vegetables
> 2 tbsp olive oil
> 1 (12 oz) pkg sliced mushrooms
> 8 oz diced ham
> 4 eggs
> 1/2 cup cream
> 1 (8 oz) pkg grated cheddar cheese
> 1 zucchini, thinly sliced
> 3 small tomatoes, thinly sliced


Preheat the oven to 350°. Line the bottom and sides of a 9-inch round springform baking pan with foil. Cook the pasta al dente according to package directions.
Cook the mixed vegetables according to package directions. Heat the oil in a skillet and fry the mushrooms for 3 min. Add the ham and stir-fry for 1 min. Remove the skillet from the heat and add the pasta and vegetables and toss. Beat the eggs with the cream and cheese. Add to the pasta and combine well.
Press the mixture into the prepared pan. Arrange the sliced zucchini and tomato, overlapping slightly, on top and sprinkle with salt and pepper. Bake for about 25 min. in the middle of the oven. The pie is done when the egg mixture on top is set.

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