When I made the Mac ‘n’ Cheese Pie it was for a party and I kind of wanted to make something along the same lines for dinner, but not in such a large serving. I love to miniaturize things. Someone grab my ray-gun.
The obvious step was to use ramekins and make mini pot pies! I freeze them ahead, and whenever I don’t have a meal plan or need a side dish, I simply bring them out and bake them up! Perfectly cute and comforting.
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.
Ready the ramekins buy buttering the insides so the mac n’ cheese doesn’t stick. Set aside.
In the same pot you cooked the pasta in, 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 spoon into the prepped ramekins.
Now for the tops – you can make your own dough of course, but if you’re short on time, frozen dough works well too. Just defrost it, roll it out and cut it fit the top of the ramekin. I like to have overlap of about 1/2 and inch.
Cover the filling and press the edges onto the sides of the ramekin. Cut vent slits on top. Cover them with plastic wrap and freeze for later.
When you are ready to serve them, say – a few days or weeks from now, just unwrap them, butter the tops and sprinkle lightly with kosher salt. Bake in a pre-heated 375 degree oven for 20 minutes, then serve. Be careful – the ramekins are hot!
My kids love these little pot pies!