Creamy Mac & Cheese Pie with Plum Tomatoes & Garlic-Parmesan Crumb Topping

By charlotteh371

Ingredients

• You'll need:
• 2 medium plum tomatoes, sliced [Roma]
• kosher salt
• For the crumb topping:
• 2 slices white bread, crusts removed
• 1/3 cup grated Parmesan cheese
• 1 tsp garlic salt
• 1 Tbsp chopped Italian parsley
• 1 Tbsp butter, melted
• For the pie:
• 1 9 inch pie crust, refrigerated, frozen or homemade
• 1 cup dry elbow macaroni
• 1 large/x-large egg
• 4 Tbsp butter
• 1/4 cup all purpose flour
• 2 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp onion powder
• black pepper to taste
• 1 3/4 cup whole milk
• 1 [8 oz] block sharp white cheddar cheese, shredded & divided
• 1 [8 oz] block creamy Havarti cheese, shredded & divided

Preparation

Step 1

Approximately 15-20 minutes before you begin, slice the plum tomatoes into 1/4 inch slices and place on doubled paper towels. Sprinkle each lightly with sea/ kosher salt and top with another paper towel. Press down gently. This step will draw the moisture out of the tomatoes so, your pie won't be watery, and it will also intensify the flavor of the tomatoes.

To make the crumb topping:
Pulse the bread and parsley together in a food processor, to make the crumbs. Toss with the remaining ingredients until blended then set aside.

To prepare the pie:
Preheat the oven to 350°F. Lightly spritz a 9 inch deep dish pie or tart pan with cooking spray. Fit the pie crust firmly into the pan. In a medium stove top pot cook the macaroni in salted water per the instructions on the box until al dente. Allow it to cool, then add 1 beaten egg to the macaroni. Stir until coated.

To make the cheese sauce, over medium-high heat, melt 4 tablespoons of butter, then add 1/4 cup of all purpose flour, 2 teaspoons of Dijon mustard, 1 teaspoon of salt an d 1/2 teaspoon of onion powder. Whisk until combined then cook for 2 minutes.

Next, slowly add the milk, whisking constantly. After all of the milk has been incorporated, bring the mixture to a boil, stirring constantly. Lower the heat, and let the mixture slowly bubble for 3-5 minutes until it's thickened. Stir periodically to avoid sticking. Add 1 cup each of the grated Havarti and sharp white cheddar cheese. Stir until melted.

Remove the cheese sauce from the heat and add to the cooked macaroni-egg mixture. Mix until evenly coated. Spread the macaroni and cheese evenly into the unbaked pie shell. Top with 1/2 of the remaining cheese. Arrange the tomato slices on top of the cheese, and sprinkle the last of the remaining cheese on top of the tomatoes.

Sprinkle the crumb mixture evenly over the top. Place into the oven and bake for 38-40 minutes, being careful not to over bake the edges of the crust. Allow the pie to sit for 10 minutes before cutting. Yield: 8 slices.