About
Some culinary ideas sound... well, insane. And some of those same ideas sound so insane, they can only be delicious. Hence the Cheesy Pasta Pie. It's mac-and-cheese, but inside a buttery pie crust. Oh yes, all that stretchy, melty, creamy, tender cheese goodness with the sharpness of cheddar and the smokiness of Gruyère... in a pie. Can anyone truly resist Cheesy Pasta Pie? We don't think so!
Ingredients
- 1 (14.1-ounce, 2-count) package refrigerated pie crust, second pie crust reserved for another use
- 8 ounces large elbow macaroni
- 3 tablespoons unsalted butter
- 3 thyme sprigs, plus more, whole leaves, to taste, for garnish
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 4 ounces Gruyère cheese, shredded
- 2 ounces extra-sharp white cheddar cheese, shredded
- 2 ounces fontina cheese, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Press the pie crust into a 9-inch pie plate and crimp the edges.
Step 3 -Freeze the pie crust until firm, about 15 minutes.
Step 4 -Line the pie crust with aluminum foil and top the foil with pie weights or dried beans.
Step 5 -Bake the pie crust until golden-brown, about 20 minutes.
Step 6 -Remove the foil and the pie weights from the pie crust.
Step 7 -Return the pie crust to the oven and bake until the bottom is dry, about 5 minutes.
Step 8 -Let the pie crust cool, about 10 minutes.
Step 9 -Cook the pasta to al dente, according to the package directions.
Step 10 -Drain and rinse the pasta, then set it aside.
Step 11 -In a medium-sized saucepan over medium heat, add the butter and 3 of the thyme sprigs and cook until the butter is melted, about 3-4 minutes.
Step 12 -Add the flour and cook, while stirring constantly, until a light golden paste forms, about 1 minute.
Step 13 -Gradually add the milk to the flour mixture in a steady stream, while whisking constantly, until it is fully combined.
Step 14 -Remove and discard the thyme sprigs.
Step 15 -Add the Dijon mustard, the pepper, and the salt to the sauce mixture and cook, while whisking constantly, until it is smooth and thick, about 2 minutes.
Step 16 -Gradually and slowly add the Gruyère cheese, the cheddar cheese, and the fontina cheese, stirring to melt completely between each addition.
Step 17 -Whisk the sauce mixture vigorously until the mixture is melted and smooth.
Step 18 -Transfer the sauce mixture from the heat and gently fold in the pasta.
Step 19 -Spoon the mixture into the prepared pie crust.
Step 20 -Bake the pasta pie until golden-brown, about 25-30 minutes.
Step 21 -Sprinkle the pasta pie with the extra whole thyme leaves.
Step 22 -Let the pasta pie cool for 10 minutes.
Step 23 -Slice the pasta pie into six wedges and serve.
