Mac 'n' Cheese Pie with Bacon Weave

Serve mac 'n' cheese in style, as a pie topped with a savory bacon weave.


  • For the dough:
  • 2 sticks unsalted butter, cubed and chilled in the freezer
  • 2 1/2 cups all-purpose flour, chilled in the freezer
  • 1 teaspoon salt
  • 3/4 cup ice water
  • For the mac & cheese:
  • 2 cups elbow macaroni, cooked al dente, approximately 11 minutes
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 cups cheddar cheese, grated
  • 7 pieces thick-cut bacon


  1. Make the dough: In a food processor fitted with the dough attachment, pulse flour and salt until combined. Add butter and pulse until pea-sized clumps are formed, approximately 6 times. Pulse in water until dough comes together. Shape into a disc and refrigerate for at least an hour.
  2. Preheat oven to 375 degrees.
  3. Roll dough out into a large circle, approximately 12 by 12 inches. Press into a pie plate and create desired crust border. Line the dough with parchment paper and fill the bottom with beans or pie beads. Bake crust for 20 to 25 minutes until golden. Set aside to cool.
  4. Make the mac & cheese: In a medium saucepan, melt butter. Add flour and whisk until golden brown. Add whole milk and stir until mixture thickens. Add salt and cayenne. Stir in cheddar and add cooked elbow macaroni. Pour into baked pie shell and set aside.
  5. Weave the bacon: Preheat the oven to 350 degrees.
  6. Lay 4 bacon strips vertically across the filled mac & cheese pie. Lift the first and third strips and lay a bacon strip horizontally across the pie. Lay the strips down and then lift the second and fourth vertical strips and repeat with the horizontal strips. Alternate this process until the top of the pie is completely covered. Trim any excess bacon.
  7. Bake the pie for 20 to 25 minutes until bacon is cooked. Allow to cool for 20 minutes, and serve immediately. Pie will keep up to 4 days covered in the refrigerator.