(Serves 8-12)
Macaroni and cheese is a must-have on our Thanksgiving table every year, but I was looking for a way to make it special. If there’s ever been a way to make macaroni and cheese even better, it’s by tucking it into a flaky pie crust. This Mac and Cheese Pie is the ultimate festive comfort food that may steal some of the spotlight from the bird. It’s everything you love about homemade macaroni and cheese, transformed into a beautiful holiday side dish that’s easy to make. Perfect for Thanksgiving, Christmas dinner, or any cozy winter meal, this savory pie can also double as a vegetarian main course. It’s a crowd pleaser that’s a guaranteed hit with kids (and kids at heart). Bonus: you can make it completely ahead, so it’s one less thing to worry about on Thanksgiving Day.
You Will Need:
- 16 ounces of elbow noodles
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 small onion
- 1 tsp dried ground mustard
- 2 ½ cups milk
- 4 ounces cream cheese
- 8 ounces extra sharp cheddar
- ¼ cup grated parmesan
- Pinch of freshly grated nutmeg
- Kosher salt and black pepper
- Pie crust, 2 rounds
- 1 egg
Instructions:
- Bring the pie crust to room temperature.
- Grate the cheddar and set aside. Finely chop the onion.
- Melt the butter in a saucepan over medium heat. Add the onion, season with salt and pepper, and cook until very soft and translucent, about 10 minutes, stirring occasionally. The onions should not brown.
- Add the mustard powder and stir until absorbed.
- Sprinkle the flour over the top and stir, allow the flour to cook for about 3-5 minutes. Whisk in the milk.
- Bring to a simmer, the sauce should start to thicken.
- Add the cream cheese and parmesan, stir until melted. Then add the nutmeg.
- Stir in the cheddar cheese and stir until melted. Taste and season with salt and pepper if needed. Turn the heat to low to keep warm, stirring occasionally.
- Meanwhile, cook the pasta for a few minutes less than package instructions. The pasta I use takes 9 minutes, I cook the noodles for 5 or 6 minutes.
- Drain the noodles and place back into the hot pot. Pour the cheese sauce over the noodles and stir until combined. It should be very saucy at this stage. Set aside to cool for a couple of minutes.
- Meanwhile, roll out the pie crust. Press one crust into the bottom of a 9 ½ inch pie pan.
- Roll out the second pie crust, then decorate it by pressing a fork in alternating horizontally and vertically in rows. This is an easy way to make the pie look pretty, but you can certainly skip this step.
- Pour the mac and cheese into the pie pan, place the second crust over the top and fold the edges under the bottom crust, trimming away excess as needed.
- Using a paring knife, put a few slits into the top to let steam escape.
- Whisk the egg with a teaspoon of water and brush the top of the pie.
- Bake in a 350 degree oven for 25-30 minutes until golden brown and the center is hot. If the top browns too quickly, cover with aluminum foil halfway through baking.
- Let stand for about 10 minutes before serving.
To make ahead:
Make the pie entirely as described above. Let cool completely and cover tightly with plastic wrap. Before serving, bring the pie to room temperature for an hour or two, then warm in a 350-degree oven for about 15-20 minutes covered in aluminum foil (to avoid getting too brown).
