Connect with us


Mac And Cheese Beef Pie


Just like what Grandma used to make! If the other reviewer had lumpy sauce they didn’t culture the eggs as instructed 1 Tablespoon at a time. I have been looking for a Mac n Cheese recipe like my Grandmother made and this is as close as I remember.

Cheesy and baked until golden, this hearty side dish is was a weekend dinner staple at my house all through my childhood. My mom always made our macaroni pie a bit sweeter than most people do. She also left out a lot of the traditional seasonings (onions, herbs, mustard etc.), probably because I was such a picky eater. After making it that way for so many years for me, and then for my brother, this sweet version eventually became our preferred recipe.

Regardless of how you flavour your macaroni pie, it will always be delicious with a saucy main course. We enjoy eating it with stewed or barbecued chicken, but I’ve heard that some people serve it with fish. I personally love eating it with stewed chicken, because I can use the pie to mop up all of that delicious sauce.

This was fantastic! I used the dish it called for, but in doing so, was unable to make all of the layers! I topped with just a little bit of bread crumbs and it was amazing, even microwaved the second time! I think next time I will use an 8 inch square pan instead! Oh, and just a little heads up, even on heat setting three, it took a little while for it to start to thicken up, but hang in there, it’s totally worth it!!



3 cups Cheddar cheese, grated
2 1/4 cups milk
1 cup cooked beef, 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 beef, 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!

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *


Chewy Keto Chocolate Cookies Recipe







Continue Reading


Simple Keto Zucchini Hash


This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
Yield: 4 servings





  • Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.

  • Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.


Cook’s Note:

Himalayan pink salt also works well in this.

Nutrition Facts

200.3 calories; 7.3 g protein; 5 g carbohydrates; 106.5 mg cholesterol; 616 mg sodium.
Continue Reading


Keto Taco Shells Recipe



Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!



  • 60g (2 cups, firmly packed) baby spinach leaves
  • 2 eggs
  • 40g (1/3 cup) almond meal
  • 2 teaspoons psyllium husk
  • 1/2 teaspoon salt



  • Step 1
    Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  • Step 2
    Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
  • Step 3
    Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
  • Step 4
    Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
  • Step 5
    Fill with your favourite taco ingredients (see notes).


Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.


Continue Reading