Imagine diving your spoon into a piping hot, golden-crusted pot pie, breaking through a crispy biscuit top to reveal a creamy, cheesy mac and cheese interior studded with savory ham. This isn't just another mac and cheese recipe—it's a gourmet twist on a classic comfort food that will transform your weeknight dinner into a restaurant-worthy experience. Perfect for those craving something rich, satisfying, and absolutely irresistible, these individual pot pies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz macaroni
- 1 cup diced ham
- 2 cups shredded Gruyere cheese
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
- 1 cup biscuit dough
Instructions
- Preheat the oven to 375°F (190°C). Gather all ingredients and prepare your mise en place by dicing the ham, shredding the Gruyere cheese, and measuring out all components.
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in the milk, whisking constantly to prevent clumping. Continue cooking and stirring until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove the sauce from heat and stir in 1½ cups of shredded Gruyere cheese until melted. Season with salt and pepper to taste.
- Fold the cooked macaroni and diced ham into the cheese sauce, ensuring everything is evenly coated.
- Divide the mac and cheese mixture evenly among 4 oven-safe ramekins or pot pie dishes.
- Roll out the biscuit dough and cut circles slightly larger than the ramekin tops. Stretch the dough to cover each ramekin, pressing edges to seal.
- Sprinkle the remaining ½ cup of Gruyere cheese on top of each pot pie's dough.
- Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving. The filling will be extremely hot, so caution is advised.
- Serve hot, optionally garnished with fresh chopped parsley or chives for added color and flavor.
Tips
- For the creamiest sauce, use room temperature milk and grate your own Gruyere cheese for maximum melting potential.
- Don't overcook the macaroni—aim for al dente to prevent mushy pasta in the final dish.
- Ensure your roux (butter and flour mixture) is smooth and cooked thoroughly to eliminate any raw flour taste.
- Let the pot pies rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- For extra flavor, consider adding a pinch of nutmeg to the cheese sauce or using smoked ham for a more complex taste.
- Use high-quality biscuit dough or make your own for the best possible crust.
- If you don't have ramekins, a large casserole dish works just as well—simply adjust baking time accordingly.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 45g
Protein: 30g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
