Mac 'n Cheese Impossible Pie

A slice of mac and cheese impossible pie that has a crust, topped with scallions.

4.75 from 35 votes

Impossible Pies are made with Bisquick mix, and are so easy to make. This Mac 'n Cheese Impossible Pie allows you to make macaroni and cheese without cooking the pasta first. Impossibly, so it seems, it forms its own crust while it bakes.

Prep Time15

Cook Time50

Total Time1 5

Course: Vegetarian Main Dish

Cuisine: American

Keyword: impossible pie, mac 'n cheese, Mac and cheese

Servings:

Calories: 362.4kcal

Author: Susan Pridmore

Equipment

box grater
10" pie plate

Ingredients

1 tablespoon unsalted butter
2 cups shredded sharp cheddar cheese
1 cup uncooked large elbow macaroni
2 ¼ cups 2% milk
4 large eggs
½ cup Bisquick baking mix
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Hungarian paprika
⅛ teaspoon cayenne pepper
¼ cup shredded Parmesan cheese
1 cup frozen shredded potatoes thawed (optional)
1 tablespoon slivered basil (optional)

Instructions

Heat oven to 400˚F, and coat a 10-inch pie dish with butter. Place on a baking sheet.
Place the uncooked macaroni in the pie dish, and add the cheese and toss a bit.
Thoroughly stir the remaining ingredients EXCEPT THE BASIL in a 4-cup measuring cup, and pour over the macaroni and cheese. Push down any macaroni on the surface - it must all be covered with liquid.
Bake for 40 - 50 minutes until the top is all puffy, and the macaroni are completely cooked. A knife inserted into the pie should come out clean.
I tented foil over the pie after 20 minutes to keep it from browning too much.
Cool for 15 minutes before slicing and serving.
(Optional) Sprinkle a little slivered basil over the pie just before serving.

Notes

The nutrition information does not include the optional ingredients.

Nutrition