I saw on a menu for a local company, "mac and cheese' under the pot pie section and thought wow a mac and cheese pot pie sounds amazing. After trying unsuccessfully to get one from the company by Thanksgiving I am attempting it on my own with a few changes.

I was not sure if I should do a pie size one or mini's in a muffin tin. After scouring the internet I found that most used a pie sized round or the oven safe small dishes. I chose to do the mini's for the test.

Things you will need:

  • 1 cup ( I used a little more) elbow pasta
  • 3 cups milk
  • 1 cup shredded cheddar ( I added a few cubed sharp cheddars to this)
  • 1 cup mozzarella
  • salt
  • pepper
  • bacon
  • 1 jalapeno
  • 1 egg ( you will just be using the egg white)
  • 2 tbsp butter
  • dash of cayenne
  • pie crust
  • muffin tin
  • wax paper

Start by pouring two cups milk into your saucepan and add pasta, bring to a boil stirring constantly. When it starts getting about half evaporated pour the other cup of milk in. Keep boiling for a few minutes until pasta is cooked but still firm.

Now add the cheese and stir and stir until it is blended. You can take the mac and cheese off the burner or turn to low but don't let it get too cold. Start chopping Jalapenos and browning the bacon ( I used real bacon bites then just added butter in a skillet and heated them up). Once the bacon and jalapenos are ready add them to the mac and cheese.


Lay down some wax paper and roll out the pie crust. Find a bigger glass to use to cut circles out. If it is slightly bigger then it will connect more with the lid of the cup. For a 6 cup muffin tin you will need 12 circles cut out.

Charene Herrera TSM
Charene Herrera TSM

Now you will use your egg white, put onc circle at bottom of tin, fill with mac and cheese mix and then put another circle on top of that, brush it with egg white and press it down a bit, make sure holes are punched in top to prevent bubbling. You can add fork etch marks like I did like the pot pies you buy frozen.


Back in a preheated 400 degree oven for 15-20 minutes. Take out of oven and brush with butter. Let sit a few minutes before you work them out of the tin.

I think adding bread crumbs might be good too or may dry it out... I did in one of the cups so we shall see how that one goes over.

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