~Mac-N-Cheese Pie!

Ahh..good old Pie~ Flaky crust, gooey middle…pretty lattice topped Pie!!  With all the bells and whistles that make up America’s favorite treat.

But you won’t find any apples and ice cream anywhere near this pie..Nope!  This pie is filled with America’s favorite comfort food! ~Yep..Mac-n-Cheese!  Now you can enjoy your tasty comfort in the most unique and entertaining way EVER.  Slice by warm, rich, cheesy, bacony latticed slice!  ;)

Just looking at this over-the-top brunch winner is enough to bring joy to any gathering, and make you the talk of the town.

But..then, when you crack through the gorgeous crispy latticed bacon top, and sink down deep into the layers of 3, yes 3 cheeses, through the tender Mac..and into the flaky Filo crusted bottom..you’re sent to another dimension of food euphoria!

What you’ll need:

1 lb of Elbow Macaroni

1 lb Bacon

4 eggs

2 Cups Shredded Cheddar

1/2 Cup grated Parmesan

1/2 Cup Shredded Mozzarella

3 Cups Milk

4 Tbsp (1/4c) Butter

4 Tbsp Argo (corn starch)

S&P to taste

4 sheets of Filo Dough

Olive oil (for brushing the Filo layers)

a 9″ Pie Pan

Directions:

Cook the Macaroni according to the directions…set aside.

While the mac is boiling..prepare the Bacon lattice topper!

On a baking sheet, weave the bacon into a lattice square..just like on a regular pie!  Bake the Bacon Lattice separately in the oven until it’s crispy!

( This is an extra step, but I don’t recommend cooking the raw bacon lattice directly on top of the mac pie because it will make the pie too greasy!  It’s best to top the finished pie with the crispy lattice top and give it a few minutes together in the oven at the end so they can get to know each other!)

 Let it cool on some paper towel before handling it..it will get crisp and brittle as it cools..be gentle so it doesn’t break!

 

While the bacon cooks/cools..In a large sauce pan, melt the butter and stir in the Corn Starch to make a blond Roux.

Add the milk slowly into the roux, stirring constantly..let it bubble and thicken up…

When it’s thickened..fold in all the cheeses, S&P..and cook over low heat until it’s combined &thick.

Add the cooked Macaroni into the sauce…

Mix it well, so it’s nice & thick & creamy..

Let it cool, beat the eggs and stir them in..set aside.

Time to prepare the Filo Pie bottom..yay!

Brush each Filo Sheet with some Olive Oil and layer all four sheets into the pie pan, kind of crimp the edges in so they don’t burn.

Fill the pie with the Mac-n-Cheese and bake at 350 for about 25 minutes, until it’s firm.

The top will be slightly golden and puffed..

..Carefully top it with the cooled bacon lattice.  And bake it for another 10 minutes..the bacon will adhere itself to the pie.

Dig into that hot, easy to cut Mac-n-Cheese Pie…

Grab a fork, a plate and a nice, hot, crispy, gooey slice…

Open wide and enjoy!  :)

23 Comments

  1. Would like the recepei I cant print ir.
    Looks delicius.

    Reply
  2. Oh my word. This looks INCREDIBLE! This would be so fun to bring to a potluck or cookout. I’m sure it’d be the star dish. Definitely keeping this in mind and pinning for future reference. :)

    Reply
  3. I’m a little confused by one of the ingredients: are you really supposed to use 2-1/2 Cups of flour for the roux? It seems like that’s an awful lot of flour for only 1/4 cup of butter. I’m really anxious to try this because it looks terrific, especially since I’ve never made mac and cheese with eggs before, but I just want to make sure the ingredients are right. Thanks again for your site!

    Reply
    • I believe it is 1 cup of Flour, and I fixed that. However..just in case, kind of eye-ball it and make sure it’s as thick as you like! Sorry for the confusion, not sure how that happened..lol! :)

      Reply
      • Now I’m confused, there’s flour in the roux?

        Reply
        • Somewhere along the way the roux got morphed into a mixture of suggestions and confusion..lol. You can make a basic roux with flour ..or the way I did it in the recipe. :). Either way it’s just a basic roux of a fat, and a flour OR corn starch mixed over low heat until thick and golden. :).

          Reply
  4. I definitely bookmarked your site…You’re my new recipe/b.f.f.

    Reply
    • Awe, yay!! So happy to have a foodie BFF! :)

      Reply
  5. What a great dish. Whoever came up with this is a genious and will be well liked by most Cardiologist’s. I can’t wait to make one and try it.

    Reply
  6. A mouth watering dish. Can’t wait to make it.

    Reply
  7. Wow this looks delishhh! One question whats S&P mean??

    Reply
  8. Duhh! Salt & pepper to taste. Omg If I would just myself a minute to think!! Haha

    Reply
    • Hahaha…no worries, I had to ask my daughter what YOLO meant..lolL. :)

      Reply
  9. I loooooove this recipe EXCEPT for one thing!!!!

    The roux is… Well, the worst roux I “attempted” to make! Even with your fix on the flour to make it only one cup, the butter to flour ratio is terrible! I tried it, just in case it was somehow different than the roux I make on a regular basis for my white sauces, wine sauces, and cheese sauces. Unfortunately, it was, in fact, a terrible idea! The roux was dry dry DRY, and no matter how careful I was, it smelled of flour, and it wouldn’t combine with the milk!

    My edit:
    Roux recipe (for Mac n Cheese Pie ONLY)
    4 Tbsp (1/4c) Butter
    4 Tbsp Argo (corn starch)
    ~~~~~~~~~~~~~~~~
    The rest is the same!
    Slowly add the 3c milk, stirring constantly until it is bubbling and thickens.

    This is an amazing fairly simple (I loathe fillo bread! Lol!) dinner recipe!

    Thank you for putting it up!

    Reply
    • Ooo, thank you I will change it! Somewhere along the way I think the ratio got messed up. ~Thank you SO much!! :)

      Reply
    • Thank you,was a little curious about that myself. :)

      Reply
  10. OMG this looks sooo good !!! can’t wiat to try it…wish the grocery store was open now !!

    Reply
  11. This looks so good my mouth is watering and I am about to drool on my keyboard.

    Presentation aside, I would substitute bacon bits for the bacon lattice for two reasons; Firstly, it would be difficult to make equal servings with the bacon lattice, and secondly it would be more difficult to eat.

    My technique for making bacon bits is fast and easy and does not require separating the bacon into slices. Simply cross cut the cold slab of bacon into 1 inch wide pieces, then toss the cross-cuts into a sauce pan and stir-fry till cooked. (the pieces will separate as they cook) For an added zing of flavor, you can also add minced garlic and/or onions to the bacon while it is frying.
    Once cooked to perfection, spread the bacon bits out on paper towels to soak up the grease and Bob’s yer uncle.

    Sprinkle the bacon bits on the top of the pie, and the pie will not only be easy to serve, the bacon bits will make it easier to have a tasty morsel of bacon in each bite without having to fight the stringy bacon. (also great for sandwiches, breakfast burritos, and salads.

    I can’t wait to try this, and I may even add a light sprinkle of grated parmesian and lemon pepper on top of the bacon bits before popping it in the oven.

    Thanks for the recipe!

    Gman

    Reply
  12. Holy Crap! I love this website! Once again a mind blow!

    Reply
  13. I love this websit!!!!!!

    Reply
  14. Just curious. Why filo crust instead of an easy frozen pic crust? I’m not a baker so I’m not up on crusts.

    Reply
    • Just a little crispier. :)

      Reply

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