This Mac n’ Cheese Pie is the opposite of all those recent low-carb recipes—rich, comforting and unapologetically indulgent. I’ve nicknamed it “carbageddon pie” because it celebrates carbs in the most delicious way. Every so often it’s worth setting aside strict eating rules and enjoying something decadent. Since today is Valentine’s Day, this felt like the perfect moment to indulge.
The recipe I’m sharing here comes from a Band of Bakers gathering where my talented friend Heather Jordan brought a version of this pie that vanished within minutes. I promised to recreate it at home and adapt it for sharing with neighbors, so I kept it vegetarian. If you prefer, crisp pancetta, sautéed wild mushrooms, or a mix of different cheeses would all be terrific additions. The base recipe is versatile and rewards experimentation.
This pie is extremely rich and very filling, so plan to slice it thin and serve it at a gathering. It’s best served slightly warm: let it cool enough to remove from the tin, then reheat individual slices briefly before serving. Condiments are optional—my husband insists on ketchup, but the pie stands perfectly well without it.
Make the pie crust before preparing the macaroni and cheese filling. The crust can be made a day ahead; the assembled pie should chill in the fridge before baking. Preparing the filling while the crust chills is an efficient way to have everything ready when it’s time to fill and bake.
Macaroni and cheese
210g | 7.4oz macaroni
60g | 2oz unsalted butter
2 tbsp plain flour
1 tsp English mustard
1/2 tsp salt
pinch garlic powder
250ml | 1 cup whole milk
125ml | 1/2 cup double cream
175g | 6.2oz strong Cheddar cheese, grated
1 tbsp flat leaf parsley, finely chopped
1/2 tsp chilli flakes (optional)
2 tbsp breadcrumbs
1 tbsp grated Parmesan cheese
Method
1. Cook the macaroni according to the package instructions. Drain and set aside.
2. In a medium saucepan over low heat, melt the butter. Stir in the flour to form a roux and cook briefly to remove the raw flour taste.
3. Gradually whisk in the milk until the sauce is smooth. Add the cream and simmer gently for a couple of minutes to thicken.
4. Stir in the grated Cheddar, mustard, salt and garlic powder until the cheese is fully melted and the sauce is silky.
5. Pour the cheese sauce over the drained pasta and mix thoroughly. Stir in most of the parsley, reserve a little for garnish, and add the chilli flakes if using. Taste and adjust seasoning.
Vitamix method
1. Place butter, flour, salt, milk, cream and mustard into the Vitamix container. Start at low speed and gradually increase to speed 8, blending for about 4 minutes until the mixture heats and thickens.
2. Add cubed Cheddar (no need to grate) and blend on low for 30 seconds until the cheese melts into the sauce.
Note: You can bake this as a traditional mac and cheese at 180°C (350°F) for about 30 minutes. Add the breadcrumb, parsley and Parmesan topping toward the end of the bake to brown nicely.
Cheesy pie crust
315g | 2 1/2 cups plain flour
115g very cold butter, cubed
50g vegetable shortening
60g | 1/3 cup strong Cheddar cheese, grated
1 tbsp granulated sugar
1 tsp salt
60ml | 1/4 cup ice water (add more if needed)
1 tbsp white wine vinegar
Method
1. Add the flour, sugar, salt and grated Cheddar to a food processor and pulse to combine.
2. Add the cubed cold butter and shortening and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
3. Mix the ice water and vinegar, then slowly add it while pulsing. Stop when the dough begins to clump around the blade; you may not need all the liquid.
4. Turn the dough onto a sheet of cling film, shape into a flat disk, wrap and chill for at least one hour or overnight.
5. Preheat the oven to 180°C (350°F). Place a baking tray on the middle rack to warm.
6. Lightly flour your work surface and rolling pin. Roll the chilled dough to about 6mm (1/4–1/2 inch) thick. Carefully lift it over a rolling pin and transfer to a 21cm (8in) loose-bottom tart tin, easing it into the tin without stretching.
7. Trim excess dough slightly but leave a small overhang. Dock the base lightly with a fork, then chill the lined tin for 30 minutes.
8. Line the pastry with crumpled baking paper and baking beans or dried pulses. Blind bake for 12 minutes, remove the paper and beans, then return to the oven for a further 5 minutes until the base sets and starts to color.
9. Remove the crust, let it cool slightly, then trim the edge to create a neat rim. Fill with the prepared macaroni and cheese and bake at 180°C (350°F) for about 30 minutes.
10. Remove from the oven, sprinkle with breadcrumbs, chopped parsley and grated Parmesan, then return to bake for 4–6 minutes until the topping is golden.
11. Allow the pie to cool briefly before removing from the tin. Serve slightly warm—reheat slices if needed—and enjoy with or without your preferred condiment.
Make-by-hand option: Combine flour, grated Cheddar, sugar and salt in a large bowl. Rub in the cold butter and shortening with your fingertips until the mixture resembles coarse crumbs. Add the chilled water-vinegar mixture a little at a time until the dough just comes together. Chill before rolling out.
