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
Instructions
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.
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.
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.
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.
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 https://www.bakepedia.com/macaroni-and-cheese-potpies/