A flaky, buttery pie crust and a topping of tomatoes and bacon create the perfect accent to creamy mac and cheese.
Mac and Cheese Pie
Serves: about 6
Ingredients
- 1 (9-inch) frozen piecrust
- 2 tablespoons unsalted butter
- 1½ tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1⅓ cups whole milk
- 1 large egg yolk
- ¾ cup shredded sharp Cheddar cheese
- ½ cup shredded provolone cheese
- 2 cups cooked small elbow macaroni (about 1 cup uncooked)
- 3 thin slices tomato, halved
- 1⁄4 cup crushed buttery round crackers
- 1⁄4 cup crumbled cooked bacon
- 2 tablespoons chopped green onion
Instructions
- Preheat oven to 375°.
- Using a fork, pierce bottom of piecrust 10 times; place on a rimmed baking sheet. Cover edges of piecrust with foil. Let stand for 10 minutes to thaw slightly.
- Bake until bottom of crust begins to brown, about 10 minutes. Let cool on a wire rack for 10 minutes. Remove foil. Leave oven on.
- In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Gradually whisk in milk. Heat, whisking constantly, until simmering. Remove from heat.
- In a medium bowl, place egg yolk. Whisk in half of hot milk mixture. Add egg yolk mixture to remaining hot milk mixture in pan, whisking until combined. Cook over medium-low heat, stirring constantly, until bubbly, about 2 minutes. Remove from heat.
- Stir 1⁄2 cup Cheddar and provolone into sauce until melted. Stir in macaroni. Spoon mixture into prepared crust. Top with remaining 1⁄4 cup Cheddar, tomato, crackers, and bacon.
- Bake until bubbly, 20 to 22 minutes. Let cool on a wire rack for 10 minutes. Top with green onion.