Grandma’s Macaroni Pie, there is nothing that says comfort more than this traditional Italian dish. It was always special when Grandma or Aunt Gertie would fix it for my husband when he was little. Nothing says classic comfort more in our house, even when I make it for him now!
Macaroni (spaghetti) pie is baked bucatini pasta, Italian cheese, eggs, milk and a little cracked pepper. Just combine the cheese, egg mixture to the pasta. Pour it all into a pre-heated skillet, cook on the stove for just one-two minutes. Then transfer the cast iron skillet to the oven to finish, about another 15 minutes. This pie has a subtle cheesy taste, brown, crispy outside and a creamy center. Serve warm or at room temperature. Enjoy!
Pasta Cooking Instructions:
Pasta: Follow the pasta’s box instructions on cooking time, as they do vary. Cook to al dente, it will continue to cook in the oven.
“Bucatini is a thick spaghetti-like pasta with a hole through the center. It’s even said that raw bucatini can be used as a biodegradable drinking straw” per Wikipedia.
Pan: I like using a cast iron skillet because it heats evenly and the pasta crust gets browned on the bottom, as well as the sides. You can also use a non-stick oven proof skillet or a springform pan. I’ve also done this in a pyrex dish, but didn’t put it under the broiler.
Variations: If you prefer the pie to be creamier, you can add 1 – 1 1/2 cup(s) of ricotta cheese.
Leftover macaroni pie can be refrigerated for up to 3 days and easily reheated.
Try some of our other recipes:
Pasta Fagioli (White Bean Soup)
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Grandma’s Macaroni Pie
Ingredients
- 1 pound bucatini pasta or spaghetti
- 8 large eggs, beaten
- 3/4-1 teaspoon freshly ground black pepper
- 3/4 cup Pecorino Romano cheese, grated divided
- 2 cups Fontina cheese, shedded divided
- 1/2 cup milk or half and half
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3/4 teaspoon salt or salt to taste
Creamier Version:
- 1- 1 1/2 cups ricotta cheese optional (we prefer it without the ricotta)
Instructions
- Preheat oven to 375 degrees. Put the rack on the middle shelf and place the second shelf near the top of the oven, for browning under the broiler at the end.
- Bring a large pot of salted water to a boil and cook the pasta, al dente.
- Meanwhile, in a large bowl, mix together the eggs, milk, salt and pepper. Add 1 1/2 cups grated Fontina, and 1/2 cup of Pecorino Romano cheese, stir to combine.
- Heat a 10-inch cast iron skillet or oven proof skillet on medium-high heat.
- Drain the pasta and rinse under cool water, drain well. Add the pasta to the egg mixture and stir to combine.
- Add the butter and oil to the pre-heated skillet, to coat the bottom surface. Pour in the pasta mixture and spread evenly, pressing down the top just slightly to level it out. Cook 1 minute without stirring, turn off the heat.
- Top with the remaining Fontina and Pecorino cheese. Place on the center rack in the oven, bake for 15 minutes or until the pie is set. For a browner top, move the pan to the upper rack and broil for 1-2 minutes. Watching carefully so that it doesn't burn.
- Remove and let the pie sit for 5 minutes before cutting, or wait and serve it at room temperature. Enjoy!
