The upside to having two bloggers in a home is we rarely go hungry, there is always food around. With that comes a lot of suggestions and opinions for tweaking and making good things better.
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.
Meaty Mac and Cheese Pie
Yield: Serves 10 -12 (Makes two 9" pies or one 9x13" casserole size pan)
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
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