Scottish Macaroni Cheese Pie Recipe (Authentic Comfort Food Classic)
What Is Scottish Macaroni Pie?
A Scottish Macaroni Cheese Pie is a golden-baked Scotch pie shell filled with rich macaroni cheese. Portable, hearty, and nostalgic, it’s a beloved bakery treat often eaten on the go—no plate or fork needed!
While it may seem like a fusion dish, this carb-on-carb creation has deep roots in Scotland’s culinary tradition and is one of the country’s most recognisable savoury pies today.
History & Regional Variations of Scottish Macaroni Pie
A Comfort Food with Deep Scottish Roots
Macaroni cheese itself traces back to 18th-century Britain, but the idea of baking it inside a pie crust emerged in Scotland, likely in the early 1900s. By the 1920s, bakeries in Dundee and Fife were already selling it.
The pie gained popularity during the mid-20th century as an affordable, filling lunch. By the 2000s, chains like Greggs carried it across Scottish high streets—until they controversially discontinued it in 2015. This decision sparked public outcry, with over 1,300 petitioners and even politicians like Nicola Sturgeon speaking out to #SaveThePie.
Why You’ll Love It
This Scottish Macaroni and Cheese Pie stands out for all the right reasons:
- Nostalgic Comfort: Mac & cheese is a timeless favourite that brings back warm childhood memories.
- Bold Scottish Flavour: Made with sharp mature Scottish cheddar and a hint of mustard for that signature tang.
- Crust You’ll Crave: Baked in traditional hot water crust pastry (or shortcrust for ease), adding texture and richness.
- Irresistibly Creamy: Indulgent, cheesy, and perfectly baked—it’s comfort food at its finest.
📍 Where to Try the Best in Scotland
- Baynes Bakers (Edinburgh)
- The Piemaker (South Bridge, Edinburgh)
- Old Salties (Glasgow)
- Mhor Bakery (Callander)
- Deas The Baker (Dingwall)
- Shops in Orkney & Shetland also have standout versions.
For The Perfect Macaroni Pie
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If you’re using a bottom crust, cook it on its own for 5 minutes to prevent sogginess. Ensure the pasta filling is not too watery.
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Don’t exaggerate with the extra toppings suggested. Without any extras or substitutions, the pie is perfect.
What You Need
Traditional Ingredients for a Scottish Macaroni Pie
- Pastry – Subs the Hot Water Pastry with puff pastry or shortcrust.
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) lard
- 125 ml (½ cup) hot water
- ¼ tsp salt
- Cheese – 200 g mature Scottish cheddar (grated) + 50 g cheddar for topping. Subs the strong cheddar cheese with mozzarella
- Macaroni pasta – 250 g (2 cups) uncooked macaroni pasta. You can replace it with penne, rigatoni pasta or any gluten-free pasta. Just follow the cooking instructions for the pasta so they don’t become too mushy or remain too hard.
- Milk – 500 ml (2 cups) full-fat milk.
- Butter – 55 g (¼ cup) Use butter or vegetable oil.
- Flour – 3 tbsp plain flour or gluten-free.
- Mustard – 1 tsp Dijon mustard or omit.
- Salt and Pepper to taste
- Optional Add-ons / Toppings –
- Haggis – Optionally add Scotch haggis to the bottom part of the pie.
- American-style – Mix hot sauce and chicken to make American-style buffalo chicken mac n’ cheese.
- Veggies – Add veggies like broccoli, cauliflower and spinach.
- Bacon – Sprinkle some bacon bits on the top of the macaroni pie.
Regional Variations Across Scotland
🐑 Haggis Base (Aberdeen-Inspired)
Many bakeries, especially in Aberdeen and Dundee, serve a version with a layer of Scotch haggis underneath the cheese—a rich, savoury upgrade that stays true to Scottish roots.
🌶️ Spicy or Bacon-Topped
Some regions prefer to add chilli flakes for heat or crispy bacon bits for crunch, especially in Glasgow bakeries.
🥯 Macaroni Pie on a Roll (Dundee & Aberdeenshire)
A uniquely Scottish phenomenon: a macaroni pie stuffed inside a soft morning roll.
“In Aberdeenshire … some bakeries sell macaroni pies in a morning roll. Carbs on carbs on carbs; wonderful.” – Reddit user
🥔 Other Local Variations
Unusual versions include toppings like black pudding, beans, or mashed potato, especially in the Highlands and Islands.
How to Make Scottish Macaroni Cheese Pie Step-by-Step
Prepare the Hot Water Pastry
- Put flour in a large mixing bowl and make a well.
- Melt the lard in hot water (don’t let it boil). Stir continuously.
- Pour the liquid into the flour well and mix with a spoon until dough forms.
- Knead briefly on a floured surface. Divide into 4 balls and roll each into a 5mm-thick disc. Press pastry into greased pie tins, trim excess, and chill for 30 minutes.
Make the Creamy Cheese Sauce
- Cook macaroni al dente. Drain and set aside. In a saucepan, melt butter and stir in flour to form a roux. Remove from heat. Gradually whisk in milk. Return to heat, stirring until it thickens.
- Add mustard, salt, pepper, and 200g cheddar until melted. Stir in cooked macaroni and let sit for 5 minutes.
Assemble and Bake
- Preheat oven to 180°C (356°F). Spoon the cheesy macaroni into chilled pie crusts. Top with remaining cheese.
- Bake for 30–40 minutes until golden brown. Let cool slightly and serve.
Saving the Scottish Macaroni Pie For Later
How to Store, Freeze & Reheat Macaroni Pie
- Refrigerate: After cooling the pie, wrap it in an airtight container and refrigerate for up to 3-4 days.
- Freeze: Wrap pies individually and freeze for up to 3 months.
- Reheat: To reheat from frozen, thaw overnight in the refrigerator and then bake at 180°C until warmed through. Small pies may be microwaved, but crust texture may change.
What to Serve with Scottish Macaroni Cheese Pie
Macaroni Pie can be served on its own or with:
- Green salad with a mustard vinaigrette.
- Chunky chips or fries.
- Scottish Cranachan for dessert.
Health Info
- Calories: 1135
- Sugar: 8.3
- Sodium: 1204
- Fat: 62.7
- Carbohydrates: 106.9
- Fiber: 4
- Protein: 33.9
Macaroni Pie Recipe Scotland
Description
Ingredients
For the Pastry
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) lard
- 125 ml (½ cup) water
- ¼ tsp salt
For the Macaroni Pie Filling
- 250 g (2 cups) macaroni pasta
- 500 ml (1 cup) milk
- 55 g (¼ cup) butter
- 3 tbsp flour
- 200 g mature cheddar cheese grated
- 50 g cheese grated for the top of the pie
- 1 tsp mustard
- 1 tsp salt
- black pepper
Instructions
Make the Hot Water Pastry Dough
- Put the flour in a bowl and make a well in the middle.
- Cut the lard into small cubes and add them to a pot of hot water. Be sure to stir continuously to prevent boiling. Stir until the lard has melted.
- Pour the mixture into the well of flour mixing the ingredients with a wooden spoon until well combined.
Prepare the Pie Crusts
- Oil the pie tins
- Roll each ball to about 5mm depth and about 20cm width. Place 4 pastry shells into the pie tins, but use all the pastry as these pies do not have lids. Run a knife along the top edge of the tin removing any excess pastry to give a straight edge to the top of the crust.
- Put all the pie crusts in the fridge to harden for about 30 minutes while making the macaroni. You can leave them overnight if you want to.
Prepare the Macaroni Pie Filling
- Cook the macaroni al dente in salted water, Drain and set aside.
- Melt the butter over medium heat. Add in the flour and stir until it starts to froth up. Remove from the heat.
- Slowly add the milk to the pot while whisking to avoid any lumps. Return the pot to the heat and bring to a boil while continuing to stir. Once the mixture thickens, reduce the heat to a simmer and add the grated cheese. Simmer until the cheese melts in the sauce.
- Pour the cheese sauce over the cooked macaroni and stir to combine. Season with black pepper, and add the mustard for extra flavour. Let it stand for 5 minutes while the pasta absorbs the cheesy milk.
Assemble the Pie and Bake
- Turn your oven on to 180°C or 356°F.
- Take the pie casings out of the fridge.
- Fill the 4 pie shells with the macaroni filling leaving some space at the top. Sprinkle the cheese on top.
- Bake for about 30 to 40 minutes until the top has a nice golden brown colour. Serve immediately.
Recipe Notes:
- Baking tips: For the perfect macaroni pie, pre-bake the bottom crust for 5 minutes, ensure the filling isn’t too watery, and avoid excessive toppings.
- Storing: Cool, wrap, and refrigerate for 3-4 days, or freeze for 3 months. Thaw overnight before reheating in the oven.
- Serving: Enjoy Macaroni Pie solo or with a side of green salad and chips. For dessert, consider Scottish Cream Crowdie for a delightful Scottish treat.
- Pastry: Substitute hot water pastry with puff or shortcrust; bottom crust optional.
- Cheese: Use mozzarella instead of strong cheddar.
- Pasta: Replace macaroni with penne, rigatoni, or gluten-free pasta.
- Milk: Use full-fat milk.
- Butter: Use butter or vegetable oil.
- Flour: Use plain or gluten-free.
- Mustard: Use Dijon mustard or omit.
- Toppings: Add haggis, hot sauce with chicken, veggies (broccoli, cauliflower, spinach), or bacon bits.
❓ Scottish Macaroni Pie: Common Questions Answered
A: Not exactly. A Scotch pie is usually filled with minced lamb or mutton, while this is filled with macaroni cheese.
A: Yes! Use plant-based milk, vegan cheese, and vegan butter/lard.
A: Absolutely. Bake and chill the day before. Reheat before serving.
A: Yes, shortcrust or puff pastry will work well and save time.
It freezes beautifully. Wrap tightly and label for up to 3 months.
The fusion of Italian pasta and Scottish pie-making dates back to the 20th century. It became a bakery staple quickly due to its portability and comfort factor.
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This was a hit with the whole family! I added some cooked bacon bits on top before baking, and it gave it such a nice crunch. Even my picky eater went back for seconds. Will definitely be making this again!
So glad to hear you enjoyed it Mark! Love the bacon twist — sounds delicious. Thanks for trying the recipe and sharing your feedback 😊 Let us know if you try any other variations!
I made this last night and it was absolutely incredible! The pastry held up beautifully and the filling was so creamy and rich — just like the ones I remember from bakeries in Edinburgh. Thanks for the detailed instructions, they made all the difference!
That’s wonderful to hear Emma — thank you! I’m especially glad it brought back memories of Edinburgh bakeries. It’s always a bonus when a recipe hits both the taste and nostalgia notes! 😊