Holiday16: Milky Creamy Mac and Cheese Pie

  • Chef: Hidemi Walsh
  • Serves: 5 or more
  • Complexity: easy
Holiday16: Milky Creamy Mac and Cheese Pie


  • 1 and 1/3 cups Panko breadcrumbs
  • 2 tablespoons Grated parmesan cheese
  • 1/3 cup Whole milk
  • 3 tablespoons Unsalted butter, cold
  • 1 cup Eva milk
  • 1 cup Dry elbow macaroni
  • 1/2 tablespoon All-purpose flour
  • 1 tablespoon Unsalted butter
  • 4 slices Bacon
  • 2 Scallions
  • 1 cup Shredded organic mozzarella cheese
  • 1 oz. Cream cheese
  • 2 teaspoons Lemon juice


1. Preheat the oven to 350 degrees F. Butter lightly a 9-inch pie plate. 2. Make pie crust. In a bowl, mix together panko, parmesan cheese, milk and 3 tablespoons of butter. Add salt and black pepper to taste. Mix until hold together and shape into a ball. Then transfer into the pie pan and with hand, press mixture firmly on the bottom and sides of the pan and poke holes in bottom and sides of the crust. Bake in the oven for 14-15 minutes. Remove the pie plate from the oven and set aside. 3. While the crust is baking, cook macaroni in a salted water about 2 minutes shorter than the package directions. Then drain macaroni in a colander. 4. Cook bacons in a skillet over medium heat until crisp. Drain on paper towels then chop bacon. 5. Remove thin skin of each scallion, cut off the tips and chop scallions. 6. Make filling. In a medium-large saucepan, melt 1 tablespoon of butter over medium heat. Add all-purpose flour and whisk to blend. Whisk in eve milk little by little whisking constantly. Increase the heat to medium-high. When the mixture starts to boil, turn off the heat, and add mozzarella cheese and cream cheese. Stir to melt both cheeses. When both cheeses melt, add macaroni and scallions and mix to combine. Add salt and black pepper to taste. Put the filling into the crust. Sprinkle with bacons over the top and bake in 350 degrees F oven for about 15 minutes until the edge of the crust is golden brown.

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