Mac and Cheese Pie with Bacon Topping

Ingredients & Directions:

For Pastry

2 cups flour
1/4 teaspoon salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tablespoon Tabasco sauce
5 Tablespoon ice water

Combine the flour and salt in a bowl.
 

Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
 

Gradually add the Tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not over mix.

 

Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.

 

Preheat oven to 425 degrees F.

Remove the dough from the refrigerator roll it out, about 1/8″ thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.

If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.

Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.

Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.

For Filling and Topping

1 package of mac’n'cheese (premade; follow package directions)
1 package bacon

Fill the pie with the remaining mac’n'cheese.
 

Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
 

Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. Remove.

Serve with hot sauce and maple syrup.