Impossible Macaroni & Cheese Pie

This mac and cheese pie makes its own crust as it bakes. Pasta shells and shredded cheddar go into a greased pie plate, then a blended mixture of milk, eggs, Bisquick, and a dash of red pepper sauce gets poured over top. The Bisquick settles and forms a light, golden crust around the edges while the center stays creamy and custardy.

The “impossible” part is the self-crusting magic. Bisquick mixed into the egg custard migrates to the edges of the plate during baking and sets into a firm border that holds everything together when you slice.

Blend the custard for just 15 seconds. That’s enough to make it smooth without overworking the Bisquick, which would make the crust tough instead of tender.

Kitchen Tips

• Use uncooked pasta shells. They cook in the custard as the pie bakes, absorbing flavor and adding starch that helps the filling set.
• The pie is done when a knife inserted in the center comes out clean. If the custard is still liquid, give it another 5 minutes.
• Reserve that last ¼ cup of cheese for the top. Sprinkle it on during the last 2 minutes of baking for a melted, golden cheese cap.
• Cool for 10 minutes before cutting. The custard needs time to set or it’ll run when you slice.

Variations

• Stir in crumbled cooked bacon or diced ham with the pasta and cheese for a heartier pie.
• Use a blend of sharp cheddar and Gruyère for a more complex cheese flavor.
• Add a handful of frozen broccoli florets to the pasta mixture for color and vegetables.