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Mac and Cheese Pie

Mac and Cheese Pie

Time Involved
< 50 min
# of Ingredients
Skill Level
Tenderflake® Frozen Pie Shell
3 ½ cups (875mL) 
Cooked elbow macaroni (1½ cups cups/375 mL uncooked)
2 tbsp (30mL) 
2 tbsp (30mL) 
All-purpose flour
1 ½ cups (375mL) 
2% milk
2 cups (500mL) 
Shredded sharp Cheddar cheese
1 pinch 
Cayenne pepper (optional)
Slices MAPLE LEAF® Ready Crisp® Fully-Cooked Bacon, coarsely chopped and divided
¼ cup (50mL) 
Grated Parmesan cheese, divided
Salt and pepper to taste

PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.

MELT butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.

WHISK milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.

COMBINE the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.

BAKE at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

TIPS: • For a crispy golden top, place pie under a broiler on high heat for an extra few minutes. • Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation! • Serve with ketchup. • Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture. • Great in tart shells for individual servings. Recipe fills 24 Tenderflake® Tart Shells (2 packages).

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