Macaroni Pie


The best of cheap, Scottish street-eats from the comfort of your own home kitchen



Forget everything you thought you knew about mac and cheese or pies for that matter. These mini treats are a warm, golden embrace of flaky pastry cradling a creamy, cheesy heart of perfectly cooked macaroni. They are the best of cheap, Scottish street-eats from the comfort of your own kitchen.

Meet Lenny, a Scottish expat now calling Ireland home. While she may have swapped the rugged highlands for rolling green hills, one thing remains constant: her love for macaroni hand pies. She usually seeks them out after a fun night with friends. The savory and satisfying filling hits the spot just right. In Scotland, pies are ubiquitous, enjoyed for breakfast, lunch, dinner and even as a late-night snack. They’re a symbol of comfort, convenience and resourcefulness.

The base of our pies, hot water crust pastry, may sound fancy, but they’re surprisingly simple to make. Melt lard or butter in water, then mix with flour and salt to form a dough. Once it’s cool enough to handle, divide the dough for your chosen pan size, then grease the pans and roll out pastry discs to completely line them. Trim any excess dough for perfectly formed hand pies. Next, cook macaroni al dente. Create a creamy cheese sauce with butter, flour, milk, cream, cheese and mustard. Combine the macaroni and sauce, fill your pastry-lined tins, top with extra cheese then bake until golden and bubbly.

These pies are so fun and of course, they’re budget-friendly! All in all, I spent $9.27 to whip these up. With Lenny’s recipe as your guide, you’ll be baking up batches of these in no time. I would highly recommend everyone try a Scottish mac and cheese hand pie. They’re truly delightful.

Watch the Video


  • cupcake tin or small springform pans


For hot water crust pastry

  • 2 cups all purpose flour
  • ½ cup water
  • ½ cup shortening or butter or lard
  • pinch of salt

For macaroni

  • 2 cups macaroni pasta
  • cups grated mature/sharp cheddar cheese reserve a little for topping
  • 1 cup milk
  • ¾ cup cream
  • 3 Tbsp flour
  • 2 tsp mustard
  • ¼ cup butter


For hot water crust pastry

  • Place the water and lard in a small pot over low heat. Melt shortening (or butter or lard) into the water, but DO NOT BOIL.
  • In a deep mixing bowl, add the flour, salt, and melted lard/water. Mix until combined. Once it’s cool enough to handle, work with your hands into a ball shape. Flour a surface and continue kneading for about a minute.
  • Divide pastry into equal parts depending on the tins you’re using. Grease your tins. Roll out pastry into disks and place into tins so that it comes all the way up the sides. Cut off any overhand with a knife if needed.
  • Refrigerate at least an hour, ideally overnight.

For the macaroni

  • Cook the pasta until al dente. Drain and set aside.
  • Place the butter in a pot over medium heat and gently melt. Add the flour. Whisk and cook about 3 minutes or until foaming.
  • Add milk and cream. Stir until thickened.
  • Add cheese and mustard (if using). Stir until cheese has melted.
  • Add cheese sauce to cooked pasta and combine.

For the pies

  • Preheat oven to 375℉. Fill the tins almost all the way to the top with macaroni. Top with reserved cheese.
  • Bake for 30-35 mins until cheese is golden and the pastry is browning and starting to pull away from the sides of the tin.
  • Cool at least 10 mins before taking out of the tins. Serve!


Recipe inspired by What's For Tea?
Course: Lunch, Snack
Region: Europe
Diet: Vegetarian
Keyword: Crowd-pleaser


You May Also Like