I tried a different macaronopita recipe. which you can find right here
I made some generic Mac&Cheese from a generic box, put a layer of the phyllo on an ungreased Corningware dealio, making sure the phyllo went all the way up the sides.
I filled it about 1.5″ with the fully cooked Mac&Cheese, covered with more phyllo, pinched it close after wetting the edges with water to make it sticky.
Baked at 350 until golden brown and crispy. It ended up a little dry and needs a sauce, or drowned in ketchup. Yes I’m a heathen.
The macaronopita recipe I used is similar to what I have on the site, but adds 1/4 tsp nutmeg, which gives the cream sauce a very Greek vibe, and the cream sauce is made starting with a roux instead of a ton of eggs. Next time I make it, I’m going to start mine with a roux, add some nutmeg, and if it’s truly epic, I’ll update my base recipe.
For the non-phyllo version, I topped with grated parmesan cheese to give it some kick, and baked until the top was golden brown.