1. Preheat your oven to 350 degrees. Cook pasta of your choice according to package directions. I always add a palm full of kosher salt to the boiling water I do believe it adds taste and if I need the pasta water to loosen up the sauce at times it is already pre-seasoned.

   

2. Chop up your onions and shred your cheese.

   

3. Now we can get this party started! In a nice big cast iron pot or whatever oven safe pot you got, melt 4 tablespoons of the whipped butter on medium heat. Add the flour, one tablespoon at a time, whisking with each addition to combine the flour and butter to make a roux (sauce thickener). Now add the milk one cup at a time as well, whisking again with each addition. Now the arm workout comes in. We want a smooth sauce so keep on whisking until you achieve a no lump sauce. When you are lump free, add the mustard powder, cinnamon, bay leaf and onion. Stir those ingredients together, turn the heat up a smidge and boil for about 2-3 minutes. Salt and pepper to taste. After you have boiled the sauce to thicken it, lower the heat to medium-low and add that glorious cheese, stir to melt and simmer for about 5 more minutes.

   

   

   

4. In the meantime, melt the remaining whipped butter in a pan and add the breadcrumbs. Coat all of the breadcrumbs.
5. Remove the bay leaf from your sauce. Take your drained macaroni and add it to the beautiful bechamel cheese sauce and combine them together coating all of your macaroni. Sprinkle the breadcrumb and whipped butter mixture evenly over your macaroni and sauce and do the same with the parmesan cheese. Bake in your preheated oven for 30-35 minutes. Turn the oven off and set your broiler to high, broil the topping for about 2-3 minutes until it is nice and golden brown.

   

   

   

6. Remove from the oven and let your bubbly, delish goodness rest for about 5 minutes (if you can restrain yourself  😉 ) Plate and Enjoy!!  😀

   

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Preheat oven to 400 degrees.

1. In a pan over medium heat add your oil and whipped butter. When your butter has melted add the chopped onion and sautee for 3-5 minutes. Add your flour to combine and coat the onions. When the onions are all coated add your beef stock and whisk everything to combine and remove any lumps from the flour. Bring to a boil for 2-3 minutes to thicken the sauce. Stir often. Reduce heat and add your chicken, frozen brussel sprouts, cinnamon and salt and pepper to taste. Combine and let simmer for 5 minutes while you prepare your baking dish.

   

2. In a baking dish, line the bottom and as much of the sides as you can with one of the pie crusts. Add the filling evenly. Place the next pie crust on top covering as much of the pie filling as you can. In a bowl, beat an egg with a little water or milk to make an egg wash for the crust. Using a pastry brush, brush the egg wash on top of the crust in a nice even layer. This helps to really brown the crust and add a nice richness. Bake for 30 minutes. Remove the pot pie and turn the broiler on the oven to high. Brown the top to your desired color and crispness but watch it closely so it does not burn. Remove from the oven and let it set for 5 minutes.

   

3. Last but not least, serve a nice bowl full and Enjoy!!!  😀