Usually it’s my little guy Cole who is the first to offer up his thoughts—he thought the pie fusion was such a cool idea. Then comes Matt—he was bummed he didn’t think of the pie idea himself. Then the baby—I said pie so he was expecting sweet. A meltdown of tears and screams for pie followed.
“No fake pie, real pie”.
“Try mommy’s fake pie. Look Daddy and Cole love it”. After more tears, plate pushing, I caved.
“Here Connor let’s make the fake pie real.” I added diced apples to the top. Which is why you see them in the ingredient image below. It was actually very good – nice bit of subtle sweetness to even out the cheese.
Ingredients:
- 2 9" pie crusts (your favorite recipe or ready made)
- 1 lb. shell pasta
- 10 oz. ground sausage
- 8 oz. fontina cheese
- 8 oz. extra sharp cheddar
- 4 oz. parmesan cheese
- 6 tablespoons unsalted butter
- 4 large sage leaves
- 1/3 cup Marsala wine
- 2/3 cup all purpose flour
- 1 1/4 cup fairlife Milk
- 1 teaspoon kosher salt
- 1 large egg, beaten
Directions:
If making pies, prepare two 9-inch pie pans with dough and blind bake to golden brown, about 20 mins at 350 degrees F. Set baked pie crusts aside until ready to use. If you using a casserole pan, lightly butter a 9x13 pan, set aside.
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