Creamy Mac and Cheese Pie with Plum Tomatoes and Garlic-Parmesan Topping
Created by LindasBusyKitchen on November 2, 2013
- Servings: 8
- Prep Time: 25m
- Cook Time: 38-40m
- Recipe #10925
Ingredients
- 2 tomatoes, plum (medium plum tomatoes, sliced)
- Kosher salt
- CRUMB TOPPING
- 2 slices bread, white (crusts removed)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 tablespoon chopped Italian parsley
- 1 tablespoon butter, melted
- PIE
- 1 pie crust, 9-inch (refrigerated, frozen or homemade)
- 1 cup dry elbow macaroni
- 1 large egg
- 4 tablespoon butter
- 1/4 cup all purpose flour
- 2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Black pepper, to taste
- 1 3/4 cup whole milk
- 1 block (8 ounce) white cheddar cheese (sharp, shredded and divided)
- 1 block (8 ounce) Havarti cheese, creamy (shredded and divided)
How to Make
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Step 1: Approximately 15-20 minutes before you begin, slice the tomatoes into 1/4 inch slices, and place on doubled paper towels.
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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.
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Step 3: Crumb Topping:
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Step 4: Pulse the bread and parsley together in a food processor, to make crumbs.
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Step 5: Toss with the remaining ingredients until blended then set aside.
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Step 6:
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Step 7: To Prepare The Pie:
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Step 8: Preheat the oven to 350 degrees F.
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Step 9: Lightly spray a 9 inch deep dish pie or tart pan with cooking spray.
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Step 10: Fit the pie crust firmly into the pan.
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Step 11: In a medium size pot, cook the macaroni in salted water, per the instructions on the box until al dente.
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Step 12: Allow it to cool, then add 1 beaten egg to the macaroni. Stir until coated.
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Step 13: To Make The Cheese Sauce:
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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.
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Step 15: Slowly add the milk, whisking constantly. After all of the milk has been incorporated, bring the mixture to a boil, stirring constantly.
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Step 16: Lower heat, and let the mixture slowly bubble for 3-5 minutes until it thickens. Stir periodically to avoid sticking.
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Step 17: Add 1 cup each grated Havarti and Sharp White Cheddar cheese. Stir until melted.
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Step 18: Remove the cheese sauce from the heat, and add to the cooked macaroni-egg mixture. Mix until evenly coated.
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Step 19: Spread the macaroni and cheese evenly into the unbaked pie shell. Top with 1/2 of the remaining cheese.
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Step 20: Arrange the tomato slices on top of the cheese, and sprinkle the last of the remaining cheese on top of the tomatoes.
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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.
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Step 22: Allow the pie to sit for 10 minutes before cutting.
Nutritional Facts
- 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