I was invited to attend a cheese themed potluck with friends. I can never get enough pie so I saw this as an opportunity to experiment with a new kind of pie and It turned out to be even more irresistible than I would have imagined. The double indulgence of the cheese and crust flavors is unbelievably mouth wateringly good. It isn't too hard to make, even if you've never made a pie. It can be done in around an hour.

Step 1: Ingredients

Mac and Cheese filling

1 pound elbow macaroni
salt
5 tablespoons butter
6 tablespoons flour
5 cups milk
8 ounces monterey jack cheese (shredded)
10 ounces sharp cheddar cheese (shredded)

Pie Crust

2 cups pastry flour
1/2 teaspoon salt
3/4 cups Crisco
about 1/2 cold water

NOTE: this recipe makes two pies.

Step 2: Make the Crust

Place the rack at the lower third of the oven and preheat to 400 degrees. Mix the flour and salt together. Then blend in the shortening with a pastry cutter until it is pea sized. Make sure the shortening is cold when you start. Add enough cold water for it to stick together and mix with a fork. Don't overmix. I like to cover it and let it chill for a few minutes at this point (30 minutes is best.) Next, roll it out to fit two nine inch pie pans. Carefully place the crust in the pans and pinch the edges of the crust to your liking.

Note: If you start cooking the macaroni first, you can make the filling while the crust bakes.

Step 3: Bake the Crust

Place a sheet of aluminum foil in the crust covering up the sides and over the edges. Fill with pie weights or dry beans. Bake for 20 minutes, then remove from oven and carefully extract the pie weights and aluminum foil. Now return it to the oven until it is golden brown. This will take 5 to 10 minutes so watch closely.

Step 4: Make the Filling

Boil about a quart of water with a pinch of salt to cook the macaroni. Cook until tender then drain and set aside. Heat butter on medium low heat until bubbling in a medium sized dutch oven. Add flour and whisk for about one minute. Next add milk stirring constantly. Let the milk boil then bring the heat down to medium keep whisking the entire time. Stirring occasionally let it simmer until it thickens to the consistency of heavy cream. Remove from heat, add one teaspoon salt, and stir in the cheese until melted. Reserve one ounce of sharp cheddar cheese per pie. Stir in pasta over low heat until it's mixed together nice and warm.

Step 5: Putting It Together

Spoon the delicious mixture into the pie crust evenly. Add the reserved sharp cheddar to the top in an even layer. Put it back in the oven for about five minutes to melt the cheese on top. You can use a pie crust protector to keep the edge from browning if you need to.

Step 6: Let It Set Up and Enjoy

If you let it cool down for a while it will set. This will allow the slices to come out whole and not fall apart. Serve warm. It's best to invite friends so you don't eat the whole thing yourself.