Cheddar Cheese Cracker Crust

Ingredients Weight Measure
Butter, softened 6 oz.
Sharp cheddar cheese, shredded 3 cups
All-purpose flour 2-1/4 cups
Salt 1 tsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.


Ingredients Weight Measure
Elbow macaroni, dry 2 cups
Water, to cook pasta 6 cups
Salt 1/2 tsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Olive oil 1 Tbsp.

Cheese Filling

Ingredients Weight Measure
Sharp cheddar cheese, shredded 2 cups

Custard Filling

Ingredients Weight Measure
Eggs, whole 6 ea.
Half-and-half (may use equal amounts of milk and heavy cream) 1 pt.
Salt 1 tsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.

Habanero Black Bean Sauce

Ingredients Weight Measure
Black beans, dry 2 cups
Chicken stock 4 cups
TABASCO® brand Habanero Sauce 4 tsp.


Ingredients Weight Measure
TABASCO® brand Original Red Sauce as needed
Parsley sprigs, for garnish 12-16 ea.


  1. To prepare the Cheddar Cheese Cracker Crust, cream the butter and cheese until smooth. Combine the flour and salt and add to the creamed mixture. Add the TABASCO® Garlic Pepper Sauce. Blend well until the mixture forms a soft ball of dough. You may need to add a few teaspoons of water to make the dough come together.
  2. Divide the dough into 3 equal portions. Roll 2 portions of the dough into circles 1/8" thick to line two 9" pie pans. Roll the third portion of the dough into another 1/8" thick sheet and cut 12-16 knife shaped crackers from the dough.
  3. Bake the knife-shaped cheese crackers at 350°F for 12-15 minutes until they just begin to brown. Remove from oven and allow to cool.
  4. For Macaroni, cook the macaroni noodles in boiling salted water, seasoned with TABASCO® Garlic Pepper Sauce and a little olive oil, until al dente or just tender. Drain the noodles.
  5. For Cheese Filling, sprinkle half the shredded cheddar cheese into the two cheese cracker pie crusts. Divide the macaroni noodles between the 2 pies and top with the remaining shredded cheddar cheese.
  6. To make the Custard Filling, beat the eggs in a bowl and add the half-and-half. Season with salt and TABASCO® Garlic Pepper Sauce. Pour the custard over the macaroni noodles and cheese in the 2 pie crusts.
  7. Bake the pies in a 350°F oven for about 30 minutes until the custard has set and the top is golden brown.
  8. To make the Habanero Black Bean Sauce, cook the black beans in chicken stock until they are soft. Add the TABASCO® Habanero Sauce and puree the beans with the stock in a blender to make a smooth sauce.
  9. To serve, coat each plate with 2 oz. Habanero Black Bean Sauce. Slice each pie into 6-8 portions and place 1 slice on each plate. Make a small "stab" wound in the top of each slice of pie and insert a cheese cracker knife. Place a couple of drops of TABASCO® Original Red Sauce "blood" on each slice and on the Habanero Black Bean Sauce on the plate. Garnish with a sprig of parsley and serve.

Yield: 12-16 servings