Spaghetti Pie

How excited was I to receive a cast iron skillet for my birthday?  So so so so so so so sooooooo excited.  I’ve spent the last month and a half finding recipes to cook in my new toy, and once I used it for the first time it was like my birthday all over again.

The first recipe I tried out was spaghetti pie.  Basically, it’s mac and cheese but made with spaghetti.  I followed this recipe and it came out perfectly.  Some recipe notes:

  • The cayenne was a great addition and the recipe could probably handle more so don’t be shy.
  • I didn’t have mustard powder so I left it out and it was still delicious.  I probably could have mixed in a teaspoon of dijon mustard – something to think about for next time.
  • I used 2% – you don’t need whole milk.
  • It needs every bit of those 45 minutes in the oven.  If you like your top extra crispy, leave it in a few minutes more.
  • It’s tempting to eat it the moment it comes out of the oven but try to wait a few minutes so it firms up a bit.

Because there’s a good bit of milk and eggs in there, the texture is nice and creamy, but since it’s baked it doesn’t fall apart like stovetop macs.  And obviously the best part is that spaghetti pie is just more fun to say than mac and cheese.

spaghetti pie1 spaghetti pie2