You know all these healthy, low-carb recipes I have been posting of late? Well this Mac n’ Cheese Pie is the antithesis of all that – a recipe so full of the joys of carbs that I have nicknamed it ‘carbageddon pie’(I think someone at Band of Bakers came up with that term but can’t remember who it was). Healthy living is all well and good but sometimes, just occasionally, you have to take a step back and indulge a little. Since today is Valentine’s Day I am giving myself a free pass from calorie counting (not that I ever actually do that) and worrying about fat content.
Although the recipe for this pie is mine the idea is not. I was introduced to this little devil at a recent Band of Bakers gathering by a very talented fellow baker and chef Heather Jordan. Her mac n’ cheese pie was definitely the hit of the evening – not a single crumb left. I vowed then and there to recreate the pie at home and here it is! Although I kept this recipe vegetarian so I could share with my neighbours I think a little crisp pancetta crumbled into the macaroni would be a fabulous addition. Or you could jazz this up with wild mushrooms or add different types of cheese – am drooling just thinking about the possibilities!
I don’t think I need to tell you that this is extremely rich and very filling – best shared at a large gathering and cut into thin slices! My only stipulation would be to serve it slightly warm. It is best to let the pie cool down before removing from the tin but I would heat up the slices before serving. Now the ketchup is up to you – my husband who was practically reared on (box) mac n’cheese would not have it any other way!
The pie crust has to be ready before you make the macaroni and cheese filling. It can be made a day in advance but bear in mind the pie needs to chill in the fridge before baking. It is best to prepare the filling while the pie crust is chilling in the fridge so that it is ready but slightly cool when you need to fill the pie.