Macaroni and Cheese Potpies
Old Bay Cheez-It Crunch topping. Let those words sink in while you gaze at the image above. That’s a powerhouse of flavor and texture and it is nestled on top of creamy macaroni and cheese…which happens to be encased within a buttery flaky piecrust. I know, I know, it’s almost too much to take in. Holly Ricciardi has brought us a new book, Magpie, based on her bakery favorites and she calls this recipe simply Macaroni and Cheese Potpies, but as you can see, it is so much more (and at her bakery she offers a version topped with BBQ Pulled Pork!) My mind and palate were sent into a tizzy when I first saw this picture. How could you not want to make this? For more flavor and texture explosion check out her Chocolate Peanut Butter Mousse Pie with Pretzel Crunch. Holly has me running to the kitchen and looking at pies in a whole new way. Her basic Magpie Flaky Piecrust is great for any pie you might be making.
Reprinted with permission from Magpie© 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.
Mac and cheese in a pie? Hell yes! This is a perennial Magpie bestseller, whether topped with Old Bay Cheez-It Crunch or BBQ Pulled Pork.
- 4 ounces / 113 g Cheez-It crackers
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons Old Bay seasoning
- 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
- 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.
No comments yet.