Stuffed Macaroni and Cheese Pie with Herbed Topping

• Vegetarian

• Produce

  • 2 tbsp Parsley, fresh
  • 1 tsp Rosemary, Fresh
  • 2 tsp Sage, fresh
  • 8 Sage, fried
  • 1 Sweet onion, large
  • 1 tsp Thyme, fresh

• Condiments

  • 1 tsp Mustard, dry

• Pasta & Grains

  • 8 oz Elbow macaroni, small

• Baking & Spices

  • 1 3/4 cups Flour
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 10 tbsp Butter
  • 2 cups Cheddar cheese, sharp
  • 1/2 cup Goat cheese
  • 36 tbsp Milk
  • 1/4 cup Parmesan cheese, grated

Found on food52.com

Description

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons butter
• 4-6 tablespoons cold milk
• 1 large sweet onion, thinly sliced
• 2 tablespoons olive oil
• 8 ounces small elbow macaroni
• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• 2 cups milk
• salt and pepper to taste
• 1 teaspoon dry mustard
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup goat cheese, crumbled
• 1/2 cup panko bread crumbs
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh sage, minced
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1/4 cup Parmesan cheese, grated
• 8 fried sage leaves for garnish (optional)

Directions

• Sift flour and salt together in a large bowl.
• Cut in butter with a pastry blender or two knives until the mixture is the texture of rough cornmeal.
• Gradually add milk until the dough just comes together. Wrap in plastic and refrigerate for at least 2 hours.
• Roll dough out into a circle and place it in a 9 pie pan, fluting the edges. Set aside.
• Preheat oven to 375 degrees.
• In a large skillet over medium-high, heat the olive oil and then add the onion slices. Stir until the onions have wilted, about 2 minutes, then reduce heat to medium low. Continue to cook, stirring occasionally, until onions have turned a rich, dark brown, about 30-40 minutes. Set aside.
• While the onions are cooking, prepare the macaroni and sauce. First, bring 2 quarts of lightly salted water to a boil. Add macaroni and cook for about 6 minutes, until al dente. Drain and set aside.
• In a medium saucepan over medium-high, melt the butter then whisk in flour. Continue whisking until the flour turns nut brown. Slowly whisk in the milk, then salt, pepper and dry mustard. Bring to a low boil. Stir in cheddar cheese and remove from heat.
• Add drained macaroni to cheese sauce. Pour about half of the macaroni mixture into the pie shell. Spread the caramelized onions and goat cheese over the middle. Then top with the remaining macaroni.
• In a small bowl, combine bread crumbs, herbs and Parmesan cheese. Sprinkle this mixture over the top of the pie. Bake the pie for approximately 15-20 minutes or until the cheese is bubbling and topping is browned. Allow to cool at least 10 minutes before serving.
• For the fried sage topping, clean and thoroughly dry 8 sage leaves. Heat a 1/2-inch of olive oil in a deep skillet over medium heat. Fry the sage leaves until crisp, but before they turn brown, about 30 seconds per side. Drain on paper towels and place on top of the pie.