Macaroni and cheese has always been a comfort food for me. Nothing could be better than combining that comfort food into a favorite dish. There’s no occasion in which this meal wouldn’t suffice, although I thoroughly enjoy it on a cold night. This quiche can easily be turned into a gluten-free dish by simply swapping the regular Bisquick for the gluten-free mix. Make sure that the brand of mushroom soup you choose is also gluten-free if you go that route. You can also make these into snack-size servings. Just follow the directions for the pastry and use a muffin pan instead of a pie dish.
In a large saucepan, boil two cups of macaroni until tender. Remove from heat and drain.
In a large mixing bowl, toss one cup of grated cheddar cheese together with two tablespoons of Bisquick.
Stir in six large eggs, one can each of mushroom soup and mushrooms, and one-half cup of chopped onions.
Pour mixture over the macaroni, stirring until well combined.
Pastry
Place one and one-quarter cups of Bisquick and seven tablespoons of cold cubed butter into a food processor. If you don’t own a food processor, you can use a pastry cutter or a fork.
Pulse ten times or until it looks crumbly.
With the motor running on low, pour in three tablespoons of water.
Turn up to high and mix for thirty seconds or until it turns into a ball of dough.
If it doesn't look like it’s coming together, add a tablespoon of water. Don't process longer than thirty seconds at most.
Form a disc with the dough and wrap it in plastic wrap. Refrigerate for up to three hours. Preheat the oven to 350 °F.
Sprinkle a work surface with Bisquick. Unwrap the dough, sprinkle the top with Bisquick, and roll it into a circle large enough to fit your pie or quiche dish.
Press the pastry into the edges of the quiche dish, patching up edges if required.
Assembly
Cover the quiche pastry with the macaroni mixture and spread evenly.
Bake at 350 °F for fifteen minutes.
Take out of the oven and cover loosely with foil and bake for fifteen minutes longer or until set.
Let cool for ten minutes before cutting.
Sprinkle the top with two tablespoons of parsley leaves if desired.