We loveadding roasted broccoli, though anything green will do just fine.
As for the very best part of this winner?
We say it has to be that flaky, buttery crust.
Credit: Antonis Achilleos
Ingredients
1/2(14.1-oz.)
Press piecrust into a 9-inch pie plate; crimp edges.
Freeze until firm, about 15 minutes.
Line piecrust with aluminum foil; fill with pie weights or dried beans.
Bake in preheated oven until golden brown, about 20 minutes.
Remove foil and pie weights.
Return piecrust to oven; bake until bottom is dry, about 5 minutes.
Let cool about 10 minutes.
Meanwhile, prepare pasta according to package directions.
Drain, rinse, and set aside.
Add flour; cook, stirring constantly, until a light golden paste forms, about 1 minute.
Gradually add milk in a steady stream, whisking constantly, until fully combined.
Remove and discard thyme sprigs.
Gradually and slowly add cheeses, stirring to melt completely between each addition.
Whisk vigorously until mixture is melted and smooth.
Remove from heat; gently fold in pasta.
Spoon mixture into prepared piecrust.
Return to oven, and bake at 350F until golden brown, 25 to 30 minutes.
Sprinkle with thyme leaves.
Let cool 10 minutes; slice into 6 wedges.
