Creamy Mac and Cheese Pie with Plum Tomatoes and Garlic-Parmesan Topping

21
Ingredients

25m
Prep Time

38-40m
Cook Time

1h 3m
Ready In

Recipe: #10925

November 02, 2013

Categories: Breakfast, Side Dishes, Cheese, Southern, Brunch, Potluck, Oven Bake, Kid's Lunches, Macaroni, more

recipe by:
LindasBusyKitchen

"It's elegant comfort food all the way and truly delicious! Great to serve for breakfast, lunch or dinner, and good enough to serve to company! PLEASE NOTE: The Prep Time DOES NOT include preparing the tomatoes. Also, to save time in the kitchen, grate the cheese when you begin preparing the tomato slices, then cover and refrigerate until you're ready to make the cheese sauce. Make the cheese sauce, while the macaroni is cooking. Compliments Melissa's Southern Style Kitchen."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (223 g)
Calories 444
Total Fat - 27.8 g
Saturated Fat - 14.3 g
Cholesterol - 93.1 mg
Sodium - 972.7 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 2.2 g
Sugars - 5.8 g
Protein - 23.4 g
Calcium - 642.1 mg
Iron - 1.3 mg
Vitamin C - 5.5 mg
Thiamin - 0.2 mg

Step 1

Approximately 15-20 minutes before you begin, slice the tomatoes into 1/4 inch slices, and place on doubled paper towels.

Step 2

Sprinkle each lightly with salt, and top with another paper towel. Press down gently. This step will draw the moisture out of the tomatoes so your pie won't be watery, and it will also intensify the flavor of the tomatoes.

Step 3

Crumb Topping:

Step 4

Pulse the bread and parsley together in a food processor, to make crumbs.

Step 5

Toss with the remaining ingredients until blended then set aside.

Step 6

Step 7

To Prepare The Pie:

Step 8

Preheat the oven to 350 degrees F.

Step 9

Lightly spray a 9 inch deep dish pie or tart pan with cooking spray.

Step 10

Fit the pie crust firmly into the pan.

Step 11

In a medium size pot, cook the macaroni in salted water, per the instructions on the box until al dente.

Step 12

Allow it to cool, then add 1 beaten egg to the macaroni. Stir until coated.

Step 13

To Make The Cheese Sauce:

Step 14

Over medium-high heat, melt 4 tablespoons butter, then add 1/4 cup of all purpose flour, 2 teaspoons of Dijon mustard, 1 teaspoon of salt and 1/2 teaspoon of onion powder. Whisk until combined then cook for 2 minutes.

Step 15

Slowly add the milk, whisking constantly. After all of the milk has been incorporated, bring the mixture to a boil, stirring constantly.

Step 16

Lower heat, and let the mixture slowly bubble for 3-5 minutes until it thickens. Stir periodically to avoid sticking.

Step 17

Add 1 cup each grated Havarti and Sharp White Cheddar cheese. Stir until melted.

Step 18

Remove the cheese sauce from the heat, and add to the cooked macaroni-egg mixture. Mix until evenly coated.

Step 19

Spread the macaroni and cheese evenly into the unbaked pie shell. Top with 1/2 of the remaining cheese.

Step 20

Arrange the tomato slices on top of the cheese, and sprinkle the last of the remaining cheese on top of the tomatoes.

Step 21

Sprinkle the crumb mixture evenly over the top. Place into the oven and bake for 38-40 minutes, being careful not to over bake the edges of the crust.