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Mac and Cheese Pie

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6


  • 1 (9-inch) frozen piecrust
  • 2 tablespoons unsalted butter
  • 1½ tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1⅓ cups whole milk
  • 1 large egg yolk
  • ¾ cup shredded sharp cheddar cheese
  • ½ cup shredded provolone cheese
  • 2 cups cooked small elbow macaroni (about 1 cup uncooked)
  • 3 thin slices tomato, halved
  • ¼ cup crushed round buttery crackers
  • ¼ cup crumbled cooked bacon
  • 2 tablespoons chopped green onion


Preheat oven to 375˚F.

Using a fork, pierce bottom of piecrust 10 times; place on a rimmed baking sheet. Cover edges of piecrust with foil. Let stand for 10 minutes to thaw slightly.

Bake until bottom of crust begins to brown, about 10 minutes. Let cool on a wire rack for 10 minutes. Remove foil. Leaven oven on.

In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Gradually whisk in milk. Heat, whisking constantly, until simmering. Remove from heat.

In a medium bowl, place egg yolk. Whisk in half of hot milk mixture. Add egg yolk mixture to remaining hot milk mixture in pan, whisking until combined. Cook over medium-low heat, stirring constantly, until bubbly, about 2 minutes. Remove from heat.

Stir ½ cup Cheddar and provolone into sauce until melted. Stir in macaroni. Spoon mixture into prepared crust. Top with remaining ¼ cup Cheddar, tomato, crackers, and bacon.

Bake until bubbly, 20 to 22 minutes. Let cool on a wire rack for 10 minutes. Top with green onion.