Mac And Cheese Ham Pie

Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.

This was THE BEST macaroni and cheese I’ve ever tasted! I cut back on the fat by draining and discarding the bacon grease and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe.

WOW! Only 3 stars because…This recipe took 2 hours to prepare BEFORE putting it into the oven. (11:38am in the pan at 1:40pm) It also seems to dirty lots of dishes! BUT.. it is SUPER YUMMY!!! Will make again when I have more time

Excellent mac and cheese. This was very filling. Like the other posting, I would double the bread crumb mixture.

This was a good recipe. I had to change a few things just out of necessity. I used cheddar cheese and what I had left of some Parmesan. I really like the topping of this but the prep time does seem long but worth it.

Mac And Cheese Pie
30min to prepare serves 4-6


3 cups Cheddar cheese, grated
2 1/4 cups milk
1 cup cooked ham, cubed
1 cup elbow macaroni, uncooked
1/2 cup original Bisquick mix
2 eggs
1/4 teaspoon salt
Fresh parsley, chopped, to garnish (optional)


Preheat oven to 400°F and lightly grease a 10-inch deep-dish pie plate. Set aside.
In a large bowl, combine 2 cups of the cheese, the ham, and macaroni and mix together. Spread in pie plate.
In a blender, blend together milk and eggs until smooth. Add bisquick mix and salt and, again, blend until smooth. Pour over mixture in pie plate.
Bake until a knife inserted into the center comes out clean, 35-40 minutes. Sprinkle with remaining cheese and bake until cheese melts, just 1-2 minutes more. Let stand 10 minutes before serving. Sprinkle with parsley, if using. Enjoy!