Every year I love making different pies for Pi Day (3.14). This year I wanted to do something a little different, we’ve been having a lot of sweets around out house lately so I decided to make a savory pie. I have this excellent little book “Savory Pies” by Greg Henry but I hadn’t had a chance yet to try out any of the recipes. The pies in this book are a little on the fancy side, calling for things that I don’t normally stock in my kitchen like, truffle oil and prosciutto.
I changed the recipe to fit what I had laying around in the kitchen. I used some chunked ham that I had in my freezer. You can also use ham cut into ribbons and incorporate that instead. I used Gluten Free noodles to make this, but if you don’t need to eat GF just use a 16oz box of regular noodles.This is not your regular mac and cheese. Between the potato crust and the flavorful filling you have a unique take on both pie and macaroni. In my opinion the best part of the pie is the crunchy cheese layer that coats the top.
White Cheddar Macaroni Pie with Potato CrustFor the Crust:3 Cups Sieved Potatoes2 Tablespoons Unsalted Butter (melted)1 Chopped Green OnionSalt and White PepperFor the Filling:2 Cups Milk2 Cups White Cheddar Cheese (shredded)1 Cup Extra Sharp Cheddar Cheese (shredded)1 Cup Parmesan Cheese (shredded)¼ Teaspoon Red Pepper Flakes1/8 Teaspoon Ground NutmegSalt and White Pepper3 Eggs (beaten)12oz Gluten Free Pasta (prepared)1 Cup Ham (chunked or in ribbons)¼ Cup Shredded Parmesan and Cheddar (for sprinkling)
To prepare the crust: preheat the oven to 375, and grease a 9” pie plate.
Mix together the potatoes, green onion, melted butter, salt and white pepper. Press into the base of the prepared pie plate and up the sides.Cook until the crust is uniformly brown, approximately 30 minutes.While the crust is cooking prepare the filling.Bring the milk to a boil in a medium saucepan.
Once it is boiling remove from the heat and mix in the spices and cheese.Whisk until the mixture is smooth. If you need to, put the saucepan back over low heat until the sauce is smooth.Remove from the heat and let cool slightly.
Whisk the cheese mixture into a large bowl with the beaten eggs.Add the noodles and stir until completely combined.
Add the ham and stir until completely incorporated.
Pour the filling into the prepared pie crust. Top with the extra shredded cheese.Bake for 45 minutes in a rimmed baking sheet until the top is browned. Remove from the oven and let sit for 15 minutes before serving.
This is a recipe I make all the time. It is quick, easy and very yummy. The original recipe was something my Mother makes all the time and when I went gluten free this was one of the first recipes I switched over.I realized the other day though, that this was one I hadn’t yet included on the blog! I decided I needed to fix this immediately and post it right away. This is a great recipe for when you need a quick dinner, you can also prep it a few days before and simply bake when you are ready to eat.[amd-yrecipe-recipe:126]
