Macaroni and Cheese Potpies
Makes: 8 potpies
Old Bay Cheez-it Crunch:
  • 4 ounces / 113 g Cheez-It crackers
  • 2 tablespoons unsalted butter, melted
  • 1½ teaspoons Old Bay seasoning
For the Piecrust & Filling:
  • 1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
  • 2 cups / 226 g elbow macaroni
  • 4 tablespoons / 56 g unsalted butter, cut into pieces
  • 2 large eggs
  • 1 (12-ounce / 340-ml) can evaporated milk
  • ½ teaspoon hot sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon dry mustard
  • 3 cups / 340 g grated sharp Cheddar cheese
  1. For the Topping: Preheat the oven to 275°F (135°C) with a rack in the center. Line a rimmed baking sheet with parchment paper. Lightly crush the crackers in a mixing bowl. Add the melted butter and toss to coat. Sprinkle in the Old Bay and continue tossing until the crack¬ers are evenly coated with the spices. Spread the mixture on the lined bak¬ing sheet and bake for 6 to 8 minutes, just until lightly toasted. Let the crunch cool before using as topping.
  2. For the Crust: Follow the instructions within the piecrust recipe to roll, pan, and bake the pot¬pie shells. Set the baking sheet on a wire rack and let the shells cool to room temperature while you make the filling.
  3. To Make the Filling, bring a large pot of salted water to a boil and follow the package instructions to cook the macaroni al dente. Drain the macaroni, return it to the pot, and stir in the butter over medi¬um-low heat. Continue stirring to melt the butter and coat the pasta. Whisk together the eggs, evapo¬rated milk, hot sauce, salt, pepper, and dry mustard in a mixing bowl.
  4. Stir the milk mixture into the pot of buttered pasta. Add the cheese and set the pot on the stove over medium-low heat. Stir the mixture constantly for 3 minutes or until creamy. To assemble the potpies, preheat the oven to 350°F (175°C) with a rack in the center.
  5. Carefully unmold the potpie shells, set them on a baking sheet, and rewarm for 5 to 7 minutes. Divide the mac and cheese among the warm shells, top with Cheez-It crunch, and serve immediately.
Recipe by Bakepedia at