mac and cheese pie recipe

Written ByJenny Smyth Posted on
mac and cheese pie recipe
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The Best mac and cheese pie recipe

I’ve been making mac and cheese for my family for years, but I recently discovered a game-changing twist – turning it into a pie. The result is a creamy, cheesy masterpiece that’s perfect for any occasion. My kids love helping me make it, and we always have fun together in the kitchen. The best part is that it’s surprisingly easy to make, requiring only a few ingredients and some simple home cooking techniques.

I’ve found that using a variety of cheeses and adding some spice gives it a depth of flavor that we all enjoy. It’s become a staple in our household, and I’m excited to share this recipe with you so you can experience its delight for yourself. When I first heard about mac and cheese pie, I was skeptical – how could something so comforting and familiar be transformed into a new dish? But the more I thought about it, the more I realized that the key was in the presentation.

By turning mac and cheese into a pie, we’re able to experience it in a whole new way. The crust adds a satisfying crunch to each bite, while the filling remains smooth and velvety. It’s a genius idea that’s taken our favorite comfort food to the next level. As someone who loves trying new recipes, I was thrilled to dive into this one.

And let me tell you – it did not disappoint! The combination of cheddar, mozzarella, and parmesan cheese creates a rich, tangy flavor that complements the pasta perfectly. And with the addition of some spices like paprika and cayenne pepper, it adds just the right amount of kick without overpowering the dish. One of my favorite things about this recipe is how versatile it is.

We love serving it as a main course or as a side dish at family gatherings. And because it’s so easy to make ahead of time, it’s perfect for busy weeknights or special occasions alike. Whether you’re looking for an easy weeknight dinner or an impressive side dish for your next holiday meal, this mac and cheese pie is sure to be a hit. In terms of health benefits, I’m happy to report that this recipe is relatively low in calories compared to other comfort foods.

While it does contain some cheese (which can be high in saturated fat), using a mix of different cheeses helps keep things balanced. Plus, by using whole wheat pasta instead of regular pasta, we’re getting more fiber and nutrients into our bodies. Overall, I highly recommend giving this recipe a try if you haven’t already! Not only will your taste buds thank you, but your family will appreciate the effort you put into making something truly special.

Mac and Cheese Pie

Mac and Cheese Pie

4.5 from 1535 votes

A creamy, cheesy macaroni and cheese baked into a golden, buttery crust. This comforting pie combines tender pasta with a rich cheese sauce and a crispy topping for a delightful twist on a classic dish.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1To make the crust, combine 1 1/2 cups flour and 1/2 teaspoon salt in a mixing bowl.
2Cut in 1/2 cup cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3Add 3 to 4 tablespoons ice water, one tablespoon at a time, stirring with a fork until the dough just holds together.
4Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat the oven to 375°F.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim any overhang and crimp the edges with a fork.
9Prick the bottom of the crust several times with the fork to prevent bubbling.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes, then remove the parchment and weights and bake for another 5 to 7 minutes until the crust is lightly golden.
12Set aside to cool slightly.
13While the crust bakes, cook 8 ounces elbow macaroni in a large pot of salted boiling water according to package directions until al dente, about 7 minutes.
14Drain the pasta and set aside.
15In a medium saucepan over medium heat, melt 2 tablespoons butter.
16Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
17Gradually whisk in 2 cups whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
18Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes.
19Remove from heat and stir in 2 cups shredded cheddar and 1 cup shredded Gruyere until fully melted and smooth.
20Add the cooked macaroni to the cheese sauce and stir until well coated.
21Pour the macaroni and cheese mixture into the pre-baked pie crust, spreading it evenly.
22In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and 1/4 cup grated Parmesan cheese.
23Sprinkle this topping evenly over the macaroni and cheese filling.
24Place the pie dish on a baking sheet to catch any drips.
25Bake at 375°F for 20 to 25 minutes, until the filling is bubbling and the topping is golden brown.
26Let the pie cool on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Large pot
Medium saucepan
Mixing bowls
Whisk
Rolling pin
Fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a crispier crust, blind bake with weights for the full time. You can substitute Gruyere with mozzarella or Monterey Jack for a different flavor. Let the pie rest after baking to help the slices hold their shape.

Watch Video Of How Mac and Cheese Pie Works

This mac and cheese pie is always a good idea for any occasion because it is simple to make and pleases almost everyone. I have brought it to family gatherings and potlucks and it disappears fast every time.

The leftovers are just as good the next day, which makes it perfect for busy families like mine. To store leftovers, let the pie cool completely then cover it tightly with plastic wrap or foil and keep it in the fridge for up to four days.

To reheat, place slices in a 350 degree oven for about 10 minutes or microwave them for a minute. You can also serve it cold like a slice of quiche, which my kids love for lunch.

For a complete meal, pair it with a simple green salad or roasted vegetables. This recipe is a keeper that I turn to again and again.

❓ Frequently Asked Questions About Mac and Cheese Pie

Q1: What type of pasta should I use for this recipe?

You can use any type of pasta you like for this recipe – elbow macaroni works great!

Q2: Can I make this recipe gluten-free?

Yes! Simply substitute the regular pasta with gluten-free pasta.

Q3: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q4: Can I make individual servings?

Yes! Simply divide the mixture among mini cast-iron skillets or ramekins before baking.

Q5: Is there anything I can substitute if I don’t have parmesan cheese?

You can substitute with other hard cheeses like Pecorino Romano or Asiago.

Q6: Can I add any other ingredients like bacon or ham?

Yes! Feel free to add any other ingredients you like – just be sure to adjust the cooking time accordingly.

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