This is the least homemade recipe I’ve every thrown together and I’m not ashamed. Sometimes I just don’t want to put in a ton of work, deal with it. At first, I was worried about sharing the recipe with you all but the more I thought about it, I realized that many of my followers would appreciate this easily made hunger fix. For those nights when you get home from work and just want to pig out on some comfort food, I present to you…drum roll, please….Beer Mac and Cheese Pie.
1 lb dry noodles (macaroni, tirali, fusilli, shells, anything that will hold cheese)
4 tbsp butter
3 tbsp flour
8 oz sharp cheddar
8 oz extra sharp white cheddar
2 cloves of garlic, minced
1 tsp fresh ground black pepper
1 tsp salt
1 pre-made piecrust
3 roma tomatoes
1 ham steak
¾ cup Italian style panko
Preheat the oven to 375 and boil a large pot of water for the noodles. Cook the pasta noodles to al dente once the water is boiling.
Shred all of the cheese.
In a large pot, melt the butter on medium heat and whisk in the flour to make the rue. Once it turns a golden brown (about a minute), throw in the cheese, garlic, salt, and pepper and pour the entire can of Ghost Drifter on top. On low-medium heat, slowly melt the cheese, stirring constantly so the bottom doesn’t burn.
While the ingredients in the pot slowly turn into a cheesy beer sauce, dice the tomatoes and cook the ham steak per the directions on the package. If you don’t want ham steak, you can substitute regular ham, bacon, chicken, or pretty much any other meat you can dream up/have in your fridge.
In a large bowl, mix together the pasta noodles, cheese sauce, ham, and tomatoes.
Press the piecrust into a 9 inch pie dish. Here is where you have some more options: you can make two pies, especially since premade crusts usually come in a set of two, or you can make one really big overflowing pie with some leftover mac and cheese on the side. Do as you wish.
Pour in the beer mac and cheese and top the pie(s) with the Italian style panko.
Cook in the oven for 35-40 minutes or until the crust starts to brown. Let the dish cool for 15 minutes before serving. As you can see from my pictures, it didn’t come out in perfect slices. When I let it cool longer, I was able to get some pie shaped pieces but I was too eager and hungry. Either way, it will taste delicious. I recommend trying to get rid of the whole pie at one meal or only keeping leftovers for one day. The beer cheese gets a little funky if it sits in the refrigerator any longer than that. Enjoy!