I had the good fortune of feasting on this last night, and tastes roughly 300% better than it looks. It is a combination of two recipes, I am posting both versions, and I modified it a little bit. You may want to modify it too, so you can feel a little better about yourself for using olive oil instead of vegetable oil.
Recipe 1( this will be the mac n’ cheese filling for the pie)
8 ounces penne pasta
2 cups Beecher’s Cheese Sauce (below)
1 ounce Cheddar, grated
1 ounce Gruyere cheese, grated
1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees. Oil or butter an 8-inch dish. Cook the penne 2 minutes less than the package directions. You want the noodles not quite done because they will finish cooking in the sauce in the oven. Rinse the pasta with cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into a prepared baking dish. Sprinkle the top with the cheeses, then the chile powder. Bake uncovered for 20 to 30 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving.
If you decide to make this as a main and double the amounts, use a 9×13 inch baking pan and increase the time to 30 to 35 minutes.
Beecher’s Flagship Cheese Sauce (makes 4 cups)
1/4 cup butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semi-hard cheese, grated (I used Beecher’s Flagship Cheddar)
2 ounces grated semi-soft cheese (I used Gorgonzola)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chile powder
1/8 teaspoon garlic powder
Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Continue to whisk and cook for 2 minutes. You just made a roux, a substance used for thickening sauces!
Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Now you turned the roux into a bechamel.
Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. If the cheese isn’t melting completely you can put the pan on low heat.
Recipe 2 (I modified this one.)
Epic Mac’n’cheese Bacon Pie makes one 9″ deep pie or 10″ regular pie
for pastry: 2 cups flour 1/4 tspn salt 6 oz. extra sharp cheddar cheese, coarsely grated 2/3 cup butter, cold and cut into cubes 1 Tbspn tabasco sauce 5 Tbspn ice water
1. Combine the flour and salt in a bowl. 2. Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas. 3. Gradually add the tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not overmix! 4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour. 5. Preheat oven to 425 degrees F. 6. Remove the dough from the refrigerator roll it out, about 1/8″ thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times. 7. If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes. 9. Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans. 10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.
for filling and topping: mac’n’cheese* bacon
11. Spread a layer of mac’n’cheese at the bottom of the pie. 12. Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven. 13. Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. Remove. 14. Serve with hot sauce and maple syrup.
Modified Recipe from http://www.dessertsforbreakfast.com/2011/03/open-letter-to-paula-deen.html
My pie looks a little different that the recipe pictures because i used thick hickory bacon instead of thin bacon. Because that’s just how we roll.