Macaroni Mozzarella & Provolone Pie

Macaroni and sauce is piled into a flour crust with cheeses and herbs and spices. Cut this recipe in half for one pie. A brunch or lunch treat served with sliced fruit. I had some leftover cooked macaroni and I didn't want to combine with tomato sauce and came up with this recipe.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 2 pies

Ingredients

• 1  cup macaroni
• 1  quart water
• 2  tablespoons margarine or 2  tablespoons butter
• 2  tablespoons flour
• 1 1⁄2 cups milk
• 1  tablespoon dried cilantro, leaf
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon turmeric
• 1  tablespoon  dried onion flakes (optional)
• 2  pie crusts, shells top and bottom
• 6  slices provolone cheese, cut in strips
• 1  cup  shredded mozzarella cheese
• 3  dashes nutmeg
• 2  tablespoons margarine or 2  tablespoons butter

Directions

1. Bring water to boil in a two quart saucepan, add macaroni and stir cooking for 6 minutes. Drain, do not rinse.
2. In medium saucepan, add margarine, flour, wisk until mixed. Slowley add milk and stir. Turn heat up to medium and stir until starting to thicken. Take off heat.
3. Add the five herbs and spices. Add onion if desired.
4. Add cooked macaroni and mix.
5. Preheat oven 400*.
6. Place bottom pie crust(s) in 9 inch pie pans.
7. Place one half of the provalone cheese strips in the bottom of pan.
8. Spoon one-half macaroni sauce mixture on top and 1/2 cup mozzarella cheese.
9. Layer again, with provalone, macacroni sauce mixture and mozzarella cheese.
10. Sprinkle 3 dashes of nutmeg and 2 tblsps.margerine over filling.
11. Place pie crust over the top. Cut 4 small slits in crust and crimp crust edges.
12. Wrap the edges with tinfoil to prevent over browning.
13. Bake 20-25 minutes.
14. Let set after removal from oven 10 minutes.