Here is a twist on traditional macaroni and cheese. One of the favourite comfort foods of many Canadians is cooked and then baked in a pie. Serve with a tossed veggie salad.
Mac and Cheese Pie
1 frozen pie shell
875 ml (3 1/2 cups) cooked elbow macaroni (375 ml/1 1/2 cups uncooked)
45 ml (3 tbsp) butter
30 ml (2 tbsp) all-purpose flour
375 ml (1 1/2 cups) 2 per cent milk
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500 ml (2 cups) shredded sharp cheddar cheese
Pinch cayenne pepper (optional)
6 slices fully cooked bacon, coarsely chopped and divided
50 ml (1/4 cup) grated Parmesan cheese, divided
Salt and pepper, to taste
Preheat oven to 200 C (400 F) and bake pie shell according to package directions for a baked pie shell. Set aside.
In a medium saucepan, melt butter over medium heat. Add flour and mix well; cook, stirring continuously, for 3 minutes.
Whisk milk gradually into butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add cheddar cheese and cayenne pepper, if using, and continue to whisk for 3 to 5 minutes until cheese is melted and sauce is thicker and creamy smooth.
In a large bowl, combine cooked macaroni, cheese sauce, half the bacon and half the Parmesan cheese. Season with salt and pepper. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
Bake in a 200 C (400 F) oven for 20 to 25 minutes or until top is slightly golden. Let stand for 5 minutes before serving.
Makes 6 servings.
Source: Tenderflake and Maple Leaf Ready Crisp Fully Cooked Bacon.
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