Instructions:

Cheese Crust
Preheat oven to 425 degrees. In a medium bowl, combine the flour and salt. With a pastry blender or two knives, cut in the shortening until mixture is crumbly. Stir in cheese. Gradually add the water and stir with a fork until flour is moistened and pastry comes together. With floured hands, shape pastry into a ball. On a lightly floured surface or between 2 sheets of waxed paper, roll pastry into an 11-inch circle. Line a 9-inch pie plate with pastry and flute edges. Prick the bottom and sides with a fork. Bake for 15 minutes; set aside. Reduce the oven temperature to 350 degrees.

Macaroni & Cheese Filling
While crust is baking, cook the macaroni according to package directions; drain and set aside. To make the sauce, melt the butter in a medium saucepan over medium-low heat. Add the flour and stir until smooth and bubbly. Gradually add the milk, stirring constantly. Cook until mixture comes to a boil, then boil for about 1 minute or until sauce has thickened. Stir in the green onion, parsley, salt, dry mustard, Worcestershire sauce, and cayenne pepper. Remove pan from heat and stir in the cream cheese, sharp cheddar, and pepper jack cheese, and stir until the cheese melts. Add the cooked macaroni to sauce and stir to blend. Pour mixure into the partially baked pie crust.

Bake for 20 minutes at 350 degrees. Sprinkle on the 1/2 cup grated medium cheddar and return to oven for another 10 minutes. Remove from oven and let stand for 5 minutes. Before serving, sprinkle top with the 1 tablespoon chopped parsley and arrange the tomato wedges pinwheel fashion in the center of pie.