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macaroni and cheese with a bottom pie crust

Scottish Macaroni Cheese Pie

A Scottish Macaroni Pie is a Scotch pie case filled with tasty Macaroni cheese, made with a mature Scottish cheddar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Scottish
Servings 4 people
Calories 1135 kcal

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.
  • Place the dough onto a well-floured surface and knead it a little, adding extra flour if it's sticky. Work quickly as the pastry cools. Divide the pastry into four even balls for individual pies.

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 and bake for about 30 to 40 minutes until the top has a nice golden brown colour.
  • Serve immediately.

Notes

Recipe Notes:

  1. 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.
  2. Storing: Cool, wrap, and refrigerate for 3-4 days, or freeze for 3 months. Thaw overnight before reheating in the oven.
     
  3. 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.
     
  4. Pastry: Substitute hot water pastry with puff or shortcrust; bottom crust optional.
  5. Cheese: Use mozzarella instead of strong cheddar.
  6. Pasta: Replace macaroni with penne, rigatoni, or gluten-free pasta.
  7. Milk: Use full-fat milk.
  8. Butter: Use butter or vegetable oil.
  9. Flour: Use plain or gluten-free.
  10. Mustard: Use Dijon mustard or omit.
  11. Toppings: Add haggis, hot sauce with chicken, veggies (broccoli, cauliflower, spinach), or bacon bits.
 
Keyword Cheese, Macaroni, Milk, Mustard