I’ve experienced a ton of awesome blog-related stuff since I started DudeFoods seven years ago, but one of the most fun experiences came recently when I partnered with two Wisconsin companies, Pick ‘n Save and Johnsonville to create a series of over the top Gameday Grub videos celebrating everything we love about Wisconsin. The videos star Green Bay Packers super fan, Randy, who spends his game days exiled to his basement by his wife Denise so he doesn’t ruin their kitchen cooking his crazy DudeFoods-esque recipes.
For the first of six videos we re-made the first recipe of mine that ever really went viral — a macaroni and cheese pie with a crust made entirely out of bacon, only this time we made it even better by adding diced Johnsonville Andouille Sausage. Since I originally made this pie back in 2011 when I was still taking blog photos with my old school phone it was pretty exciting to redo the whole thing with a professional crew to make sure it turned out amazing.
The only thing you’ll really need to worry about with this recipe is making sure that the bottom bacon weave crust is completely cooked before you fill the pie tin with macaroni and cheese and throw it back in the oven. Although the recipe is listed below you’ll still want to keep an eye on it because the cooking time will probably vary based on the thickness and quality of bacon you’re using. You know what the worst part about a failed bacon weave crust is? You have a bunch of extra bacon you can eat, which is actually pretty awesome in my book. Aside from that though this recipe is literally as easy as pie! (My mom is probably the only one who will actually laugh at that.)
So why not just use a regular piecrust and add a bacon lattice top? Simple. Because macaroni and cheese with a bacon piecrust is infinitely better than macaroni and cheese is solo. And once you add that diced andouille sausage… total game changer.
So, without further ado, here’s video number one! If you’d like to make an Andouille Mac & Cheese Pie With Bacon Weave Crust for yourself the recipe is below! Enjoy!
- ½ of a Johnsonville Andouille Sausage rope
- 1¾ pounds bacon
- 1 box (16 ounces) macaroni noodles
- 4 cups (16 ounces) shredded Cheddar cheese
- ½ cup (1 ounce) grated Parmesan cheese
- ¼ cup plus 2 tablespoons butter, divided
- 2 cups milk
- 2½ tablespoons flour
- ½ cup breadcrumbs
- Take 1 pound of bacon and weave it tightly into a square, alternating over and under with the strips of bacon.
- Flip the bacon weave into a pie tin so the bacon conforms to the shape of the tin and cover with a second pie tin.
- Create another bacon weave using the remaining ¾ pound of bacon, this time leaving some space between the slices since this will be the lattice top of the pie.
- Place the bacon pie crust and lattice top on separate baking sheets and cook at 400° for 15 minutes. Since the bacon weave pie crust is topped with a second pie tin you may need to cook it 5 to 10 minutes longer than the lattice top.
- Dice Johnsonville Andouille Sausage.
- In the meantime, cook the macaroni noodles according to the directions on the package, drain and set aside.
- In a saucepan, melt ¼ cups butter over medium heat ands stir in the flour.
- Add the milk to the mix and slowly stir in the cheese over low heat until completely melted and pour over the macaroni noodles. Stir in diced Johnsonville Andouille Sausage.
- Melt remaining 2 tablespoons butter in a skillet over medium heat and add breadcrumbs and brown.
- When the bacon is done cooking remove the pie crust from the oven and pat it with a paper towel to absorb any excess grease.
- Spoon the macaroni mixture into the bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese.
- Cover your pie with the bacon lattice top and return to the oven for 5 more minutes.