Mac and Cheese Pot

 

 Who says you have to make pot pies with meat and veggies?  I decided to make a mac and cheese potpie just for fun.  They turned out so good, I think I will make them more often. Sometimes I use a jumbo muffin pan to make them, other times I use ramekins like I did in these pictures.  You can use any size container you like.

Mac and Cheese Pot Pies

1 box (2 sheets) Puffed Pastry dough, thawed
1 egg whisked with 2 teaspoons water
1 16 ounce box elbow macaroni or shells
2 Tablespoons butter
3 Tablespoons all-purpose flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper
1 cup cheddar plus ½ cup Monterrey Jack

Preheat oven to 350 degrees.  Greased your ramekins or muffin tins or whatever container you decide to use. 

If using a muffin tin:  Roll out one sheet of puffed pastry dough and cut out 5-inch circles. Press them into the greased muffin tins, using the bottom of a small glass. Set aside.

 

 

 

 

 

 

 

 

 

  

 

 

 

Mac and Cheese

Bring a large pot of water to a boil, cook the pasta according to package. Drain, do not rinse.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and heavy cream. Simmer for about 2 minutes, stirring constantly. Remove pan from the heat and stir in mustard, paprika, garlic powder, salt, and pepper. Add the cheese and stir until thickened and combined. In a large bowl toss the cooked pasta with the cheese sauce until combined. Set aside.

 

 

 

 

 

 

 

  

 

 

Spoon the macaroni and cheese into the prepped muffins pans inside the dough. 

Roll out the second sheet of puffed pastry dough and use a 2-1/2-inch cutter to cut out circles of dough. Place them on top of the mac n cheese. Fold up the corners to crimp and cut an ‘x’ in the center to release the steam. Brush the tops of each pie with egg wash.

 

 

 

 

 

 

 

 

  

 

 

Bake for 17-20 minutes until browned. Using an offset spatula, lift them out of the pan and let cool on a wire rack. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

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