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.
