Recipe courtesy of BuzzFeed.com.
- 5 slices thick-cut bacon, cut into 1-inch pieces
- 4 cups dried macaroni
- 4 tbsp butter (½ stick)
- 4 tbsp flour
- 5 cups heavy cream
- 2 tsp mustard powder
- 1 egg yolk
- 1 lb. grated cheese, equal parts Gruyere, sharp cheddar, and Brie (no rind)
- Kosher salt
- Freshly ground black pepper
- 8 slices bacon
- 1 tbsp brown sugar
See ingredients and directions on BuzzFeed.com for homemade crust; I used store bought.
Preheat oven to 375°F. Prick chilled crust in pie dish all over with a fork. Line crust with foil or parchment paper, fill liner with dried beans or pie weights. Bake 25 minutes. Remove from oven, lift out foil and weights. Reduce temperature to 350°F. Bake again. Use fork to prick any bubbles that may have formed. Crust should be light golden brown, about 2 minutes longer. Let cool completely.
Boil pasta to al dente, following directions on the package. Cook bacon pieces in a sauté pan until crispy, drain on paper towels, and set aside. In a large pot, melt butter. Stir in the flour. Whisk to combine and cook for 1-2 minutes. Add cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until thickened.
Add mustard power and whisk to combine. Temper egg yolk into the mixture. Add all the cheese, stir to combine. Season with salt and pepper. Add macaroni and cooked bacon pieces to cheese sauce, then add more pepper to taste.
Preheat oven to 425°F. Fill the baked piecrust with the mac-n-cheese filling. You’ll use all but 1 or 2 cups. Weave a lattice with 8 bacon slices, 4 in one direction and 4 in the other. Keep them as long as possible, as they will shrink. Spread brown sugar on bacon strips, then bake for 15 minutes or until bacon is cooked. Serve warm.
First things first, I was a little nervous about the bacon lattice. I’m not really sure why, because it turned out fine. Between Thompson’s homemade bacon and a bit of brown sugar on top, it was perfection! I was also hesitant about the Brie and Gruyere cheese; I am very picky when it comes to cheese outside of my comfort zone. I used more cheddar, since that is my safe cheese. The Brie pleasantly surprised me and I used less than what was called for the Gruyere. I had a ridiculous amount of macaroni left over; you could probably cut the amount of that in half. I threw away quite a bit of noodles and made an entirely different casserole with the leftover cheesy noodles that did not fit in the pie. Good luck and enjoy!