1 Picture
Ingredients
- Yield: approximately 6 servings
- 1 (9-inch) frozen piecrust
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/3 cups whole milk
- 1 large egg yolk
- 3/4 cup shredded sharp Cheddar cheese, divided
- 1/2 cup shredded Provolone cheese
- 2 cups cooked small elbow macaroni (about 1 cup uncooked)
- 3 thin tomato slices, halved
- 1/4 cup crushed buttery round crackers (Ritz)
- 1/4 cup cooked bacon, crumbled
- 2 tablespoons chopped green onion
Details
Preparation
Step 1
1. Preheat oven to 375°.
Pierce bottom of piecrust 10 times with a fork; place on a rimmed baking sheet. Cover edges of piecrust with aluminum foil. Let stand 10 minutes to thaw slightly.
2. Bake until bottom of piecrust begins to brown, approximately 10 minutes. Let cool on a wire rack 10 minutes. Remove foil.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Gradually whisk in milk. Bring to a simmer over medium heat, stirring constantly.
Remove from heat. In a medium bowl, place egg yolk. Whisk in half of hot milk mixture. Add egg mixture to remaining hot milk mixture in saucepan, whisking to combine.
4. Cook, stirring constantly, over medium-low heat until bubbly, approximately 2 minutes. Remove from heat. Add 1/2 cup Cheddar and provolone; stir until cheese melts. Stir in macaroni. Spoon mixture into prepared crust. Top uiith remaining 1/4 cup Cheddar, tomato, crackers, and bacon.
5. Bake until bubbly, 20 to 22 minute Let cool on a wire rack 10 minutes. Top with green onion.
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