This pie recipe came to me in a dream. I know this decadence is absolutely unnecessary, but I figure if you’re going to fill a pie, just fill it with gold. Pure, cheesy gold. I made this for Pi Day. Get it? 3.14, March 14?!? Ok, you get it.
1 pound small pasta (elbows or shells)
2 Tablespoons butter
3 Tablespoons all-purpose flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper
1-1/2 cups cheddar or jack cheese
In a large pot of boiling water, cook the pasta according to package. Drain. DO NOT rinse.
Preheat your oven to 350 degrees and ready a pie pan laying down the pie dough for the bottom. You can make it from scratch (recipe, here) or buy it. Whatever makes you happy. I keep a bunch in my freezer and just roll it out as needed. Set aside.
In a saucepan, melt the 2 Tablespoons of butter over medium heat, add the flour and stir constantly until combined – cooking through for about 2 minutes.
Add the milk and heavy cream and bring to a boil for about 2 minutes, take off the heat and add the mustard, paprika, garlic powder, salt and pepper. Add the cheese and stir until thickened and combined.
Mix the pasta with the cheese sauce and pour into the pie pan on top of the dough.
Cover with a second rolled out pie dough. You can pinch the edges, I also like to use a fork and just go around the outside.
Brush the top of the dough with an egg wash and sprinkle with just a touch of sea salt. Cut a little slit in the center to let out some of the steam. Place on a baking sheet and bake for 20 minutes until browned. Let cool slightly and serve.
Important step: don’t let your child try and steal the pie while you are taking pictures.