My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe.  The kids get a kick out of it as well.  It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• 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

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. 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!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings.