👨‍🍳 Instruktioner

1. 1

   Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.

   💡 Proffstips: Ensuring the dish is well-greased prevents sticking.
2. 2

   Cook macaroni in salted boiling water according to package directions until just shy of al dente (about 5-7 minutes). Drain well and return to the pot.

   💡 Proffstips: Undercooking the macaroni slightly ensures it doesn't become mushy when baked.
3. 3

   In a skillet, melt butter over medium heat. Add chopped onion, garlic, thyme, and optional jalapeno/pimento pepper. Sauté until onions are softened and translucent, about 5 minutes.

4. 4

   Add the sautéed onion mixture to the drained macaroni in the pot. Stir to combine.

   💡 Proffstips: Scrape all the flavorful bits from the skillet into the macaroni.
5. 5

   In a large bowl, whisk together the eggs, evaporated milk, dry mustard, salt, white pepper, and optional cayenne pepper until well combined.

   💡 Proffstips: Ensure the eggs and milk are thoroughly whisked to create a smooth base.
6. 6

   Pour the egg and milk mixture over the macaroni and onions. Stir well to ensure the macaroni is evenly coated.

   💡 Proffstips: Mix gently to avoid breaking the macaroni.
7. 7

   Stir in 2.5 cups of the grated cheddar cheese (and optional mozzarella) until just combined. The cheese won't fully melt at this stage.

   💡 Proffstips: Reserve the remaining 0.5 cup of cheese for topping.
8. 8

   Pour the macaroni mixture into the prepared baking dish. Sprinkle the reserved cheese evenly over the top.

   💡 Proffstips: Ensure an even layer of cheese for a golden-brown crust.
9. 9

   Bake for 35-45 minutes, or until the top is golden brown and bubbly, and the pie is set.

   💡 Proffstips: The pie should feel firm when gently pressed.
10. 10

    Let the macaroni pie rest for 10-15 minutes before cutting into squares and serving. Garnish with sliced scallions if desired.

    💡 Proffstips: Resting allows the pie to set, making it easier to slice cleanly.