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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.
Macaroni and cheese
210g | 7.4oz macaroni
60g | 2oz unsalted butter
2 tbsp flour
1 tsp English mustard
1/2 tsp salt
pinch garlic powder
250ml | 1cup whole milk
125ml | 1/2 cup double cream
175g | 6.2oz strong Cheddar cheese, grated
1 tbsp flat leaf parsley, finely chopped
1/2 tsp chilli flakes (optional)
2 tbsp breadcrumbs
1 tbsp grated Parmesan cheese
Method
1. Cook the pasta as instrurcted on the packet. Rinse and drain. Set aside.
2. Melt the butter in a medium saucepan over low heat. Gradually add the flour to make a roux.
3. Slowly add the milk, whisking in in until you have a silky sauce. Gradually add the cream and simmer gently for a couple of minutes.
4. Add the grated cheese, mustard, salt and garlic powder and mix them in.
5. Pour the cheese sauce over the pasta and mix thoroughly to combine. Add most of the parsley (reserve some to sprinkle on top) and chilli flakes and check the seasoning.
Vitamix method
1. Put the butter, flour, salt, milk, cream and mustard into the Vitamix container and blitz using variable speed – starting at 1 and increasing to 8 for 4 minutes until the mixture heats up.
2. Add the Cheddar cheese (you don’t need to grate it – cubed is fine) and blend for 30 seconds on low speed until cheese is melted.
Notes: You can bake this in the oven at 180C (350F) for 30 minutes without making it into a pie! Top with the breadcrumbs, chopped parsley and parmesan towards the end of baking time.
Cheesy pie crust
315g | 2 1/2 cups plain flour
115g | 1 stick very cold butter, cubed
50g | 1/4 cup vegetable shortening
60g 1/3 cup strong Cheddar cheese, grated
1 tbsp granulated sugar
1 tsp salt
60ml | 1/4 cup ice water (more if needed)
1 tbsp white wine vinegar
Method
1. Put all the dry ingredients in a food processor and pulse briefly a few times until the mix resembles large breadcrumbs.
2. Mix the vinegar and ice water then slowly pour the water into the dough while pulsing. You may not need to use all the water – stop once the dough forms clumps around the blade.
3. Place a large piece of cling film on your worktop and tip the dough on it. Flatten dough it into a disk, cover and put in the fridge for at least an hour (or overnight).
4. Preheat the oven to 180C (350F). Place a large, flat baking tray on the middle shelf.
5. Dust your worktop and rolling pin with a little flour and roll the dough out to a thickness of about 6mm (1/2 inch). Drape over the rolling pin and carefully transfer to cover a 21cm (8in) loose bottomed tart tin.
6. Gently fit to the tart tin but leave any excess dough hanging over the edges. Lightly score the pastry with a fork – without pushing all the way through to the bottom. Cut the excess dough with kitchen scissors but leave some hanging over the edge of the tin. Chill for half an hour.
7. Scrunch a large piece of baking paper then place over the pastry and fill with baking beans (or dried pulses). Bake for 12 minutes. Take out of the oven, remove the baking beans and paper and return to the oven for another 5 minutes.
8. Remove the pie crust from the oven and cool slightly. Trim the excess pastry hanging over the edge to create a clean edge.
9. Fill with the macaroni and cheese and bake for 30 minutes at 180C (350F). Take out of the oven and top with the breadcrumbs, a little chopped parsley and Parmesan and return to the oven for another 5 minutes or until golden.
10. Let the pie cool slightly before carefully removing from the tin. Serve slightly warm with or without some ketchup!
Notes: the pie crust can be made by hand. Place the butter, shortening, flour, cheese, sugar and salt into a large bowl, mix together and then chill for 30 minutes. Rub the butter and shortening into the flour using your fingertips but don’t overwork the dough. Gradually add the cold water/vinegar until the dough comes together to form a ball.
Wow. I was going to say 'carbtastic' but you pretty much did that already! I love this this is the perfect way to fall off the carb free wagon with style and taste! Gorgeous!
The only thing I disagree with about this post is when you say serve it in thin slices – I would want a HUGE slice. I love pasta, I love cheese and I love pies, so yes, bring it on! I was very much looking forward to my clow cooker cream cheese chicken and bacon until I read this!
Ha ha! That's a serious carb over-load, but looks very very yummy…… I'm very impressed with your perfectly cut slice! And lovely photos as always…..
Wow, this looks delicious! It was a bad idea to look at this when it's still an hour until lunch… drooling on my keyboard… 😀
Never have I tried a mac and cheese pie before. Delicious idea Lucy!
Wow. I was going to say 'carbtastic' but you pretty much did that already! I love this this is the perfect way to fall off the carb free wagon with style and taste! Gorgeous!
WOWWWW
This is such a mouth-watering pie 🙂
It's almost 1am here, and I'm hungry now after seeing this post
We have Mac Cheese Pies in the shops up here in Scotland – like Scotch Pies… Yours looks much more appetising of course!
The only thing I disagree with about this post is when you say serve it in thin slices – I would want a HUGE slice. I love pasta, I love cheese and I love pies, so yes, bring it on! I was very much looking forward to my clow cooker cream cheese chicken and bacon until I read this!
Oh my! This looks great- ridic filling though! Someone should bring me a slice right now!
http://www.liquidgrain.co.uk