Okay I had to do it. I had to combine two of my favorite comfort foods. Pot pies and mac and cheese. I actually had thought about doing this for awhile, but had to tweek the recipe a few times before it came out right.
I made my normal bacon mac and cheese but it really didn’t give me the true pot pie feel. So I added a bit more cheese and less flour to the roux so it doesn’t tighten up as much. The other main point I wanted for this was to find a supermarket shortcut to help with this recipe. What I found was the best option for the top crust is crescent rolls.
Bring 6 cups of water up up to a boil and add 1 lb of macaroni add cook to al dente, drain and rinse with cold water to stop the cooking process,
What ever your cheese of choice is for mac and cheese, mine is a mix of mild cheddar and Vermont cheddar, grate one and a quarter cup of cheese. The pre grated cheese from the grocery store has been coated with potato starch as an anti clumping agent and cam make your cheese a bit gritty.
Pour 3 cups of milk and set them off to the side to come up to room temp. Melt 1/2 cup of unsalted butter (1 stick). Whisk into the melted butter 3 tablespoons flour. Now typically for a roux you would use equal amounts of butter and flour, but for this you don’t want the roux that tight. Whisk in a little of the cheese and allow it to melt, then whisk in some of the milk. Keep alternating between the cheese and milk until all the cheese is melted and all the milk is incorporated. Add to the cheese sauce 1 and 1/2 teaspoon of dries thyme and 1 and 1/2 teaspoon garlic powder. If you wanted to add some pre cooked bacon, or go real decadent and add chopped lobster, now would be the time to add it. Stir the cooked macaroni into the cheese sauce.
Preheat the oven to 375. Scoop the macaroni and cheese mixture into equal servings in ramekins, filling them up to the top.
Next open your crescent rolls and unroll the dough using a sharp knife cut along the larger perforations, pinching together the smaller perforations of the individual triangles leaving you with 4 equal squares. Repeat with the 2nd tube of crescent rolls. Cover the top of the ramekins with the squares of dough. Brush the top of the crescent roll dough with melted butter (or you could also use Parkay squeeze) then sprinkle with a little garlic powder.
Place the ramekins on a baking sheet and into the preheated oven. Allow to bake until the crescent roll crust gets nice and golden brown, about 10-12 minutes but keep an eye on it as oven temps can vary.
Now if you have a large family or guests you can make all 8, or do as we do and make 4 then leave the other four as left overs. If you’re going the leftover route wait until you are ready to make them to top the leftovers with the crescent rolls dough.
- 1lb pasta
- 1 1/4lb cheese
- 1 stick unsalted butter
- 3 cups milk
- 3 tablespoon flour
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon garlic powder
- 2 tubes crescent rolls
- bring 6 cups water to a boil
- add pasta to boiling water and cook to al dente
- drain and rinse pasta with cold water
- pour 3 cups of milk and set aside to warm up
- preheat oven to 375
- grate cheese
- melt butter
- whisk in flour to create a roux
- continue to whisk alternating between cheese and milk allowing the cheese to melt before adding any more milk
- once all cheese is melted an milk is incorporated stir in garlic powder and thyme
- add cooked pasta to cheese sauce
- scoop into ramekins
- unroll crescent rolls and cut into 4 equal squares per roll
- top ramekins with crescent roll square
- brush with melted butter
- season the top with thyme and garlic powder
- place ramekins on baking sheet and place in oven for 10-12 minutes until crust turns golden brown