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COTTAGE LIFE RECIPE CONTEST WINNER, 2001

SECOND PRIZE:

Starving Artists' Macaroni Pie // Jennifer Irving 

Macaroni Pie Ingredients

1/4 cup butter (60 ml)
1/2 tsp dry mustard (2 ml)
1 tbsp water (15 ml)
1 tspsalt (5 ml)
1/2 tsp freshly ground pepper (2 ml)
1 1/2 cupsmilk (375 ml)
1 1/2 cupsdry bread crumbs (375 ml)
1/3 cup green pepper, chopped (75 ml)
1/3 cup red pepper, chopped (75 ml)
1 onion, chopped
1 cup cheddar cheese, grated (250 ml)
1 tbsp dried parsley flakes  (15 ml)
1 1/2 cupscooked macaroni (375 ml)
3 eggs, beaten
Mushroom Sauce (recipe follows)
Instructions
1. Melt butter in small saucepan. Dissolve mustard in water. 
Add to butter with salt and pepper.
2. Combine remaining ingredients in large bowl. Add butter mixture. 
Mix well. Spread evenly in greased, deep 9" (23 cm) pie plate. Bake 
in preheated 350º F (180º C) oven 35-45 minutes, or until set.
3. Serve with Mushroom Sauce. Makes about 6 servings.
Mushroom Sauce Ingredients

2 tbsp butter (30 ml)
1 clove garlic
1/2 cupfresh mushrooms, sliced (125 ml)
2 tbsp all-purpose flour (30 ml)
1 1/2 cupsmilk (375 ml)
Instructions:

1. Melt butter in small saucepan or skillet. Add garlic and mushrooms. Sauté on medium heat for 5 minutes.
2. Add flour. Mix well. Gradually add milk, stirring until smooth. Cook, stirring constantly, on medium heat, until mixture comes to a boil and is thickened. Makes about 1 3/4 cups (425 ml).

Cottage Tips:
  1. Substitute your favourite cheese: Swiss, mozzarella, Monterey Jack, Edam, or a combination (to use up leftover bits) are all good.
  2. You can also serve the pie with cheese sauce, salsa, ketchup, or chili sauce instead of the Mushroom Sauce.