Boudin Mac&Cheese Hand Pies
These are inspired by my best friend Patty Runnels, she makes a mean mac & cheese with boudin for her family all of the time and it is AWESOME! So I know you are going to love these boudin mac & cheese hand pies. They aren't too difficult and they're portable! So you can take them anywhere.
Here's what you'll need to make your own.
- 1 pie crust, recipe here, or store bought
- 2 links of boudin
- 1/2 of a 12ounce package of dry elbow noodles
- 1 egg beaten
Cheese sauce recipe below:
Cheese sauce recipe
- 6 oz sharp cheddar cheese grated plus 1/2 cup reserved
- 1/2 of a stick of butter
- 1/4 cup of flour
- 2 cups of milk
- Salt and pepper to taste
First you'll want to get your cheese sauce made. Melt the butter in a saucepan over medium heat.
Once it's melted, add in the 1/4 cup of flour. Stirring CONSTANTLY. You're making a roux, and it'll burn really quickly.
Continue stirring for 3 or 4 minutes. While stirring slowly add in the milk. Add your salt and pepper and continue whisking for about 5 minutes, or until it starts to thicken up.
Once it has thickened, add in 8 ounces of the grated cheese.
Stir in the cheese, make sure it melts completely.
Cook the pasta according to the directions on the package, and add the pasta to the cheese sauce.
Mix in the additional half cup of grated cheese. I'm using colby jack here, but you can add any kind that you would like.
Mix well, and set aside. You won't need all of the macaroni and cheese, but the remainder can be stored in the fridge.
Take the pie crust out of the fridge, and roll out about 1/8 to 1/4 inch thick.
Cut out your circles of pie dough. I used a large 32 ounce cup to cut these out. They ended up being about 6 inches in diameter. I ended up with 12 large circles, which is enough for 6 pies. Once you have cut out what you can, knead the remaining dough 3 or 4 times and roll out again, until you are out of dough.
Take the boudin out of the casing.
Place a little of the boudin on the bottom crust, make sure to leave a little bit of an edge so you can crimp your dough.
Add macaroni and cheese to the top of the boudin.
Top with a second pie crust disk. You may have to stretch it a little so it covers the filling. Stretch it gently, or it may split.
Once the top is on, crimp the sides with a fork, and add a few slits in the top to vent.
Brush the tops with the beaten egg, using a pastry brush and bake in the oven at 350 for about 25 minutes. They are done when the crusts are golden brown.