Handheld Macaroni and Cheese Pastries

Handheld Macaroni and Cheese Pastries

Hey there, trying something different? Here's a tantalizing twist on a classic comfort food - Mac & Cheese Pies! This recipe, inspired by Team KKR and Bike Basket Pies' winning creation at the SF Food Wars' Mac Battle Royale with Cheese, is sure to thrill your taste buds.

With a 3-tiered attack of creamy cheese sauce, flavorful veggies, and delicious pie crust, these Mac & Cheese Pies are a party for your palate. Just remember, time is of the essence as the cheese sauce takes the most focus.

Yield: 12-18 cupcake-sized pies

Ingredients

For the pie crust:

• 2 1/2 c unbleached flour
• 3/4 c unsalted butter
• 1/4 c shortening (we used Earth Balance vegetable shortening)
• 2 tsp salt
• 2 tsp sugar
• 6 tsp apple cider vinegar
• 10-18 Tbsp ice cold water

For the filling:

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups whole milk
• Black pepper to taste
• Salt to taste
• 1/2 lb elbow macaroni
• 8 oz. Point Reyes Original Bleu Cheese, crumbled or cut in small pieces
• 8 oz. Gruyère, shredded or cut in small pieces
• 1 bunch organic spinach, coarsely chopped and stems discarded
• 1/2 lb shiitake mushrooms, sliced
• Olive oil
• 1/4 tsp fresh ground nutmeg
• 1 tsp red pepper flakes
• 1 cup chopped walnuts, toasted
• 1 Granny Smith apple, thinly sliced for garnish

Instructions

For the pie crust:

1. Chill the cubed butter and shortening in the freezer.
2. Mix flour, salt, and sugar together. Incorporate the chilled butter and shortening with a pastry blender, aiming for pea-sized chunks. Do not overwork the dough.
3. Add 10 Tbsp of cold water mixed with vinegar, slowly drizzling it in while you mix with a spatula. Stop adding water when the dough forms a ball. Adjust the amount of water as needed depending on the kitchen's humidity level.
4. Divide the dough in half, wrap in plastic wrap, and chill for at least an hour; preferably overnight.
5. When ready to roll out the dough, ensure your workspace, rolling pin, and hands are cold. Let the dough warm up slightly, then cover your surface with flour and roll out to about 1/8" thick. Cut circles about 6" in diameter using a cookie cutter, glass, or bowl. Stack the dough rounds on a plate lined with parchment paper, alternating layers with pieces of parchment paper.
6. Chill the dough rounds for 30 minutes before baking.
7. Preheat the oven to 375°F (190°C). Ease the dough rounds into cupcake tins, pressing into the sides, and trim the edges. Chill for 10 minutes.
8. Line the dough with aluminum foil and pie weights and bake in the oven for 20 minutes or until golden. Remove from the oven and let cool for 5 minutes before removing the pie weights and filling with mac and cheese.

For the filling:

1. Make the roux and cheese sauce by melting butter in a medium saucepan on low heat, gradually whisking in the flour until incorporated. Continue whisking and cooking to activate the starch granules. Add cold milk slowly, stirring until smooth. Add salt, black pepper, and a bay leaf. Simmer until the sauce has lost its "floury" taste (approximately 20 minutes), then strain out the bay leaf.
2. Meanwhile, in a skillet, heat a few tablespoons of olive oil with the red pepper flakes over medium-high heat. Add the sliced mushrooms and cook until golden brown. Add the spinach, nutmeg, and salt to taste. Saute until the spinach is wilted and set aside.
3. Toast the walnuts in a dry pan over medium heat for 5 minutes, then chop and set aside.
4. Cook the elbow macaroni in heavily salted water until just shy of al dente. Drain and return to the pot.
5. Remove the cheese sauce from the heat and gently blend in the cheeses until melted. If the cheese appears stubborn, return the pan to very low heat, ensuring it does not burn. Add the cooked spinach, mushrooms, and macaroni, mixing thoroughly. Spoon the filling into the pre-baked cupcake-sized pie shells. Top with toasted and chopped walnuts.
6. Bake at 450°F (232°C) for 10 minutes, or until the crust is golden brown and the mac and cheese is heated through.
7. Serve with a slice of Granny Smith apple for an extra burst of flavor.

Enjoy your delicious Mac & Cheese Pies!

If you're particularly ambitious, experiment with various cheeses, spices, and complementing ingredients for a truly unique take on this classic dish. Good luck and bon appétit!

Katherine might find this recipe easier to creditline if she keeps track of the ingredients and instructions, like the 3 tablespoons of butter used in both the pie crust and the filling, or the cheese sauce that requires a 3-tiered attack of creamy cheese sauce, flavorful veggies, and delicious pie crust for the Mac & Cheese Pies. With proper notation, she can ensure a successful and nutritious implementation of this tantalizing twist on a classic comfort food. The additional reminders for time management, such as the cheese sauce taking the most focus, will further contribute to a seamless process and make preparing these pies a party for her palate.

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