I have a go to Mac and Cheese recipe but considering how big this dish is I’m rewriting it accordingly to this size. Before we get to the Mac and Cheese we need to make dough. Yeah I that’s right I said dough because this is a roaster pan size Mac and Cheese pie topped with a Bacon lattice. Hopefully I didn’t lose you to a diabetic coma from the previous sentence.
Now the pie crust. We are making a flaky pie crust with lots of butter. I know that some recipes call for Shortening but don’t do that to yourself or your family.
2 1/2 cups of Flour
2 sticks of butter (diced and cubed)
1/2 cup of cold water
1/2 teaspoon of salt
Combine the flour and salt then add the diced butter until the mixture looks like coarse crumbs. Then stir in the water and until you have a ball of dough. Then wrap the dough up and refrigerate it for at least 30 minutes. Then take your 9×13 pan and roll your dough out to that size. Place dough in the pan and let it sit in your fridge covered till its time to use.
Now here comes the Mac and Cheese recipe.
1 pound of elbow macaroni
6 tablespoons of butter
6 tablespoons of flour
2 tablespoons of powdered mustard
6 cups of milk
1 tablespoon of paprika
24 – 32 ounces of cheddar (Depends on how cheesy you want it)
Salt and pepper to taste
You also need 3 tablespoons of butter and a cup of panko bread crumbs
Preheat your oven to 350 Degrees F
Now get your pasta boiling to that perfect al dente
Meanwhile start working on your sauce by melting down your butter.
Add in your flour, mustard powder, and paprika and keep stirring
Add in your milk and simmer for about 10 minutes.
Then you temper in your egg.
Stir in 3/4 of your cheese and add in your cooked pasta.
Take your Cheesy pasta mixture and put that into your dough lined pan.
Top it off with your panko crumbs that were mixed with melted better.
Now you top that off with a Bacon Lattice. Its basically a cross hatch
design with bacon.
Cook it for about 30 to 40 minutes and you should have something like that