Macaroni Pie
Equipment
- cupcake tin or small springform pans
Ingredients
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
- 2½ 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
Instructions
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!
Notes
Recipe inspired by What's For Tea?