The fun thing about hand pies is the variety.
You could stick anything you want into these guys!
I knew I wanted to get in on Pie Week here on Tablespoon. I thought: What better way than sticking something that I am most known for into a pie…Mac and Cheese!
I cooked up a simple version of mac and cheese with a creamy blend of cheddar and jack, loaded it up with some red peppers and arugula, and packed it into some cut pie crusts for a great grab-and-go snack. Trust me; when you’re in a hurry, having some mac and cheese in hand-held form
is a life saver.
First, sauté the veggies.
Build the béchamel sauce right on to the veggies.
Then add your pasta and cheese. YUM! I always make a little extra—I end up eating so much that I wouldn't have enough for the pies!
Use any round object to make your cuts. Hi everyone! Can you see me in this photo?
Make sure the mac is cold at this point or it will be too creamy to stuff properly.
Bake at 450 for about 12 minutes.
Upon first bite, the flaky crust gives way to the creamy cheesy pasta and everything is right in the world. Another advantage of having your mac and cheese in your hand is that you can dip it in BBQ sauce.Dan Whalen likes to hide mac and cheese in other things. He has been blogging for over 4 years at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!