This is a tasty mac and cheese pie combines two amazing dishes into one! It's easy to make, and super fun as well!
For the pie crust I recommend grating butter. When you grate the butter, it will be easier to cut in! Another tip is to make crust the day before, or buy it ready made.
For the mac and cheese I like to use whole milk. I found that whole milk will thicken easily, so you don't have to stir as long. Whole milk also develops a richer and creamier flavor.
But of course, if you only have 2% or fat free milk, that will work just as well. For the pasta, you can use anything. From the traditional elbow pasta to penne. Feel free to use what you have at hand but make sure the pasta is short and tiny, not like lasagna.
This is a fantastic pie! It includes two of my favorite dishes, pie and mac and cheese! The crust is perfectly flaky, and the whole meal together tastes great!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour| Serves: 4|
2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons butter, grated or cut into cubes
3/4 cup ice water
Mac and Cheese:
1 ½ cups pasta of choice
1 tablespoon butter
2 tablespoons flour
2 cups whole milk
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
Salt and pepper to taste
1 tablespoon water
Combine your flour, salt and then cut in your butter. Pour your ice water and knead. Wrap in plastic wrap and chill for at least 30 minutes.
Cook your pasta according to the packages instructions. Drain once finished.
Meanwhile, melt your butter on a pan. Add flour and cook for 30 seconds. Pour in your milk and cook until thickened. It will take around 6 minutes. Add the two cheese's and add to drained pasta. Set aside.
Roll out your crust until it's 9" in diameter. Place onto a pan and blind bake (place foil in the inside and fill with beans) for 10 minutes. Mix egg and water in a small bowl.
Pour our mac and cheese inside your pie crust and brush your egg wash. Bake for 15-20 more minutes.
- The Bored Baker 👩🏽🍳
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