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


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!  🙂

Pin It on Pinterest

Share This