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.
Kate Glutenfreealchemist says
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…..
Diana @ Hey, cakes! says
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… 😀
Thalia @ butter and brioche says
Never have I tried a mac and cheese pie before. Delicious idea Lucy!
belleau kitchen says
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!
Winnie says
WOWWWW
This is such a mouth-watering pie 🙂
It's almost 1am here, and I'm hungry now after seeing this post
Keep Calm and Fanny On says
We have Mac Cheese Pies in the shops up here in Scotland – like Scotch Pies… Yours looks much more appetising of course!
Laura Denman says
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!
Kathryn Liquid Grain says
Oh my! This looks great- ridic filling though! Someone should bring me a slice right now!
http://www.liquidgrain.co.uk