Mac N Cheese Pie

A couple of weeks ago I made Mac and Cheese Pie but Rich was out of town and there was very little of it after David got done devouring it. So with our friends Abigail and Joe coming over it was the perfect chance to make it for all—Rich too. Last night I made two pies to make sure there would be enough!

So, time to share a wonderful new way to make a classic favorite. I found this recipe in "Welcome to Junior's!" Juniors is a Brooklyn restaurant that opened in the 1930s and the book includes recipes and stories explaining the Brooklyn way of life.

Mac and Cheese Pie
1/2 cup plain dry bread crumbs
1 1/2 teaspoons salt
1 teaspoon olive oil
2 cups (8 ounces) uncooked macaroni
6 tablespoons (3/4 stick) unsalted butter
1/2 cup chopped onion
1/3 cup flour
3/4 teaspoon dry mustard
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
2 1/2 cups (12 ounces) shredded sharp cheddar cheese
1 drop red food coloring
1 drop yellow food coloring
Paprika

Preheat the oven to 375F and butter a 9-inch deep-dish pie plate. Sprinkle the cottom and the sides with the bread crumbs.

Fill a large pot half full with water, add 1/2 teaspoon of the salt and the oil and bring to a boil over high heat. Stir in the macaroni and cook without covering the pot for about 15 minutes or until the macaroni is almost tender. Transfer the macaroni to a colander, rinse with cold water (you need 5 cups), and drain well.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the flour, the remaining teaspoon of salt, the mustard, pepper, and nutmeg. Cook until bubbly, about 1 minute.

Macaroni & Cheese Pie

Gradually stir in all the milk and continue to cook and stir until the sauce simmers and thickens. Add 2 cups of the cheese, plus the red and yellow food colorings and stir until completely melted and blended. Remove the sauce from the heat and fold in the macaroni. Spoon the macaroni into the pie plate, mounding it high in the center. Top with the remaining 1/2 cup cheese and sprinkle generously with the paprika.

Bake the pie until golden brown and bubbly, about 25 minutes. Let the pie stand on a wire rack until set, about 15 minutes, slice into wedges and serve.

The food coloring is optional, but I found that without it the pie doesn't look as inviting. Last night I paired the pie with Sloppy Joes and for dessert I served dump cake.