Macaroni Pie
Creamy, bubbling macaroni cheese encased in a crisp, traditional hot-water crust pastry shell with a golden toasted cheese top.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Saucepan
- •4 individual scotch pie tins or deep ramekins
- •Baking tray
- •Cheese grater
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 32 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 21 g
- calories
- 580 kcal
Instructions
- 1
Boil the macaroni in salted water until just tender, then drain and set aside.
- 2
Melt butter in a saucepan over medium heat on the hob, stir in twenty-five grams of flour, and cook for one minute.
- 3
Whisk in the milk gradually until smooth, then simmer gently until the white sauce thickens.
- 4
Remove from the heat and stir in one hundred and fifty grams of cheddar, mustard powder, white pepper, and macaroni.
- 5
Heat the shortening and water in a separate saucepan on the hob until boiling.
- 6
Pour the hot liquid immediately into the remaining flour and salt, stirring vigorously until a dough forms.
- 7
Knead the warm dough briefly, divide into four balls, and press firmly into pie tins to form upright cases.
- 8
Spoon the warm macaroni cheese filling evenly into each pastry case right up to the rim.
- 9
Scatter the remaining thirty grams of grated cheddar over the top of each pie.
- 10
Bake on a baking tray at 200°C for thirty minutes until the pastry is crisp and the top is golden brown.
Chef's tips
Shape the hot-water pastry while it is still warm and pliable, as it will crack once cooled. Ensure the cheese sauce is thick rather than runny so the bottom crust stays delightfully crisp.
Ingredient substitutions
- vegetable shortening → lard for a traditional, non-vegetarian savoury pastry crust
- mature Scottish cheddar → traditional Dunlop cheese or strong red Leicester
Storage
Store cooled pies in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for fifteen minutes until hot throughout.
Common mistakes to avoid
- •Allowing the hot-water dough to go cold before lining the pie tins.
- •Making the macaroni cheese too wet, which makes the pastry base soggy.
- •Overcooking the pasta in the initial boil, which leads to mushy macaroni.
Serving suggestions
Cooked Macaroni Pie?
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