1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. While the water heats, break pasta into thirds and quarters over a 9-by-13-inch pan - it's OK if the pieces are uneven. When water boils, stir in a tablespoon of salt and add the broken pasta. Cook until just al dente, about 6 to 7 minutes, then drain.

2. Wipe any pasta crumbs from the pan and spray with vegetable cooking spray.

3. In a large bowl, combine ketchup, mustard, eggs, thyme, pepper, and hot sauce and whisk until well combined. Whisk in milk. Finely mince onion and add to the mixture, along with 2 cups (8 oz.) of the cheese.

4. Add drained pasta to the bowl and stir to mix well. Pour into prepared pan, smoothing the surface and mixing to make sure cheese and liquid are well distributed.

5. Sprinkle 1/2 cup (2 oz.) of the remaining cheese over the surface of the pasta. Sprinkle with bread crumbs, then top with remaining 1/2 cup (2 oz.) cheese.

6. Bake until set and surface is a light gold, about 30 to 35 minutes. Remove from oven and let rest 20 minutes; then cut into squares and serve. (Right out of the oven, macaroni pie will still be loose, but it will set after resting.) Add a side salad, if desired.

Source: Hannaford fresh Magazine, July – August 2012