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Mac ’n’ cheese pie
Mac ’n’ cheese pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in a comforting slice of buttery macaroni and cheese pie.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 20g (1/4 cup) finely grated parmesan
  • 200g pkt rindless streaky bacon
  • 180g dried curls pasta
  • 40g butter
  • 20g (1/4 cup) fresh wholemeal breadcrumbs
  • 40g (1/2 cup) finely grated parmesan
  • 1 chorizo, finely chopped
  • 1 small brown onion, finely chopped
  • 40.00 ml plain flour
  • 500ml (2 cups) milk
  • 85g (3/4 cup) grated mozzarella
  • 65g (3/4 cup) coarsely grated cheese
  • Micro herbs, to sprinkle
Instructions:
  • Blend the flour, butter, and cheese in a food processor until it resembles coarse breadcrumbs. Add the egg and 3 tsp water, and pulse until the mixture forms a dough. Transfer the dough onto a floured surface, knead gently until smooth, and roll it out to a 5mm-thick disc on a sheet of floured baking paper. Gently line a greased 23cm pie dish with the pastry, trim excess dough, and decorate the edges by crimping. Chill in the fridge for 10 minutes before using.
  • Preheat your oven to 180C (160C fan forced) and place a baking tray inside to preheat as well.
  • Place a sheet of baking paper in the pie shell and fill it with pastry weights or rice. Bake on a heated tray for 15 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes until lightly golden. Let it cool slightly before using.
  • For the filling, thinly slice half of the bacon and finely chop the remaining half. Cook the pasta in a large pot of boiling water according to package instructions until al dente. Drain the pasta.
  • In a large non-stick frying pan over medium heat, melt 20g of butter. Stir in finely chopped bacon and cook until golden, about 3-4 minutes. Add breadcrumbs and 1/4 cup Parmesan, cooking until crispy and golden, about 2-3 minutes. Transfer the mixture to a bowl and set it aside for later use. Clean the pan.
  • In a clean pan over medium-high heat, melt the remaining 20g of butter. Add chorizo, onion, and sliced bacon, stirring often, and cook for 4-5 minutes until golden. Stir in the flour and cook for another minute. Slowly pour in the milk, stirring constantly until smooth. Bring to a boil, then reduce heat to low and simmer for 1 minute until thickened. Remove from heat, stir in the pasta, and season to taste.
  • Mix together the mozzarella, colby, and 1/4 cup of parmesan in a bowl. Stir in half of the cheese mixture into the pasta. Let it cool a bit. Spoon the pasta into the pie shell. Sprinkle the rest of the cheese mixture on top. Bake until golden, for about 20 minutes. Finish by adding the breadcrumb mixture and micro herbs as a topping before serving.

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