This simple macaroni pie is bound to become a family favourite – and it's so simple, too.
We've infused the sauce with Greek yoghurt for a lighter, creamy texture, and added sharp Cheddar, mustard powder, and warming nutmeg for layers of flavour in every bite.
Bake until golden and serve with a green salad for a quick, crowd-pleasing midweek meal.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
830
Ingredients
500g
macaroni pasta
3
medium eggs
200g
carton Greek yogurt
175g
mature Cheddar cheese, grated
1/2tsp.
freshly grated nutmeg
1tsp.
English mustard powder
50g
butter
Directions
Step 1
Preheat the oven to 200°C (180°C fan oven) mark 6. Bring a large pan of salted water to the boil. Add the macaroni, return to the boil and cook according to the packet instructions for about 10min until just tender, yet with a slight bite.
Step 2
Put the eggs into a large jug, add the yogurt and mix together with a fork. Add half the grated cheese, the nutmeg and mustard. Season generously with salt and freshly ground black pepper.
Step 3
Drain the macaroni thoroughly and toss in the butter. Pour half the macaroni into four individual ovenproof dishes or into a 1.8 litre ovenproof dish. Pour over half the egg and yogurt mixture, top with the remaining macaroni, then pour on the rest of the egg mixture and sprinkle with the remaining grated cheese.
Step 4
Cook the macaroni pie for 25-30min until it starts browning around the edge and serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
