Bacon. I didn’t think I had to say more, but OK, here is the rest: creamy mac & cheese all in a flaky crust. Yes, I used store bought pie crust, but so did my Mom. Simple, tasty, and easy to eat.

8 ounces bacon (Hayfield Farm)
8 ounces sharp cheddar
6 ounces cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons butter
3 tablespoons flour
1 teaspoon hot sauce
1 teaspoon garlic powder
12 ounces milk
8 ounces elbow pasta
1 box pie crust
1 wash egg and water

Preheat oven to 375.

Fry bacon to crispy.

Boil pasta per package directions and set aside.

In sauce pan, add butter and flour and cook for 4-5 minutes.

Add milk. Congratulations! You have now made a béchamel sauce! Add mustard, garlic, salt, pepper, and nutmeg. Stir until smooth.

Add cream cheese and melt.

Add cheddar cheese and stir until smooth.

Add pasta and stir.

Add bacon to mac and cheese and stir.

Roll out pie dough and cut out 7-inch circles.

Add mac & cheese to pie crust, fold over, and crimp crust.

Place empanada on a parchment-lined baking sheet. Brush with egg wash.

Bake for 25-30 minutes.

Serve.