Secret Recipe Club: “Impossible” Pie with macaroni and cheese that makes its own crust while it bakes.
I was so excited when I got my Secret Recipe Club assignment this month. It’s always fun to find new blogs to visit – but when it’s a blog you already love, it’s a gift. And that’s what happened this month.
First, for the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month long, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
As an announcement of sorts, I’ve been in the same group for about 2 years now and this is my last post with this wonderful group. I’ve formed some nice friendships here, and love so many of your blogs, but I need to switch to another time of the month for my blogging sanity — I always seem to have a lot of blogging commitments bunched together at the end of the month. So as of early July, I’ll be posting with Group A. But I’ll be back to visit all my Group D peeps on reveal days. Please come visit me too – in my new home at Group A.
So it’s perfect that as my last post with Group D that I would be assigned Dorothy at Shockingly Delicious, someone I count as a friend and comrade in the blogging world. Our paths cross often in various blogging groups, and we actually met last summer (as in non-virtual, live, in-person, the real deal). Dorothy is one of the kindest, and one of the most talented bloggers out there, and has won a bazillion ribbons in cooking contests. We share a love for greens, so you’d think that’s where I would head on her blog for her Grilled Caesar Salad or her Chickpea Chile Soup with Greens and Grains (both of which I’m definitely making), but the fact that she’s won at least 16 ribbons in pie contests made me think “Pie!” I just didn’t realize I was going to end up with a savory one!
According to Dorothy, these Impossible Pies were popular in the 70’s, but somehow I missed them. She’s an expert on the matter, and has several different recipes for Impossible Pies on her blog – for example her Impossible Quesadilla Pie and Spinach Feta Greek Impossible Pie. But I went with Mac ‘n Cheese Impossible Pie and have no regrets. Impossible Pies are essentially ones that are all mixed together in a bowl or pie plate with a little baking mix like Bisquick, and (impossibly) bake up to create their own crust. Super, super easy. And absolutely delicious. The top is like a creamy quiche, the bottom like mac ‘n cheese.
I made a couple changes that worked well. I added some spice, because we crave spicy food. And I added some shredded potatoes because I was recently shipped 20 lbs Idaho potatoes for an upcoming sponsored blog. I’m adding potatoes all sorts of things right now to see what they add to a dish :-). This dish will be on regular rotation – I can’t wait to make it for the kids when they come to visit this summer! They will LOVE it.
Mac 'n Cheese Impossible Pie
Adapted from Shockingly Delicious for The Secret Recipe Club.
- 1 Tbsp unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup uncooked large elbow macaroni (Dorothy used a Trottole shape)
- 2-1/4 cups 2% milk
- 4 large eggs
- 1/2 cup baking mix (I used Bisquick)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Hungarian paprika
- 1/8 tsp cayenne pepper
- 1/4 cup shredded Parmesan cheese
- 1 cup shredded russet potatoes (2 medium potatoes)
- 1 Tbsp slivered basil
- Heat oven to 400˚F, and coat a 10-inch pie dish with butter. Place on a baking sheet.
- Mix together the cheese and macaroni in the pie dish. Thorough mix together 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.
- Allow the pie to cool for 15 minutes before slicing and serving. Sprinkle a little slivered basil over the pie just before serving.