Macaroni pie

Macaroni pie

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

I had something like this in Barbados some years ago which was delicious. I don't think it's a native Bajan recipe, but is more likely something that has made its way over from the States. Serve this extremely rich pie with a few dressed green salad leaves. It really doesn't need anything else.

Ingredients

Quantity Ingredient
200-250g ready-made short-crust pastry
plain flour, for dusting
butter, for greasing
300g mascarpone cheese
170g mature cheddar, finely grated
150ml double cream
salt
freshly ground black pepper
150g macaroni, cooked according to packet instructions

Method

  1. Preheat the oven to 180°C.
  2. Roll out the pastry on a floured table to about 2 mm thick. Lightly grease a 25 x 3 cm deep loose-bottomed flan tin, line it with the pastry and trim the edges. Line with foil or greaseproof paper, fill with a layer of baking beans and bake blind for 15 minutes. Remove the greaseproof paper and beans and bake for a further 6–7 minutes, until the pastry is lightly golden. Remove from the oven. Turn the oven up to 220°C.
  3. Meantime, melt the mascarpone in a thick-bottomed pan with 150 g of the Cheddar and bring it to the boil. Add the double cream, season with salt and pepper and simmer for a couple of minutes until it thickens. Whisk the sauce well and mix with the cooked pasta.
  4. Put the macaroni mixture into the flan case and scatter over the remaining Cheddar. Bake for 20–25 minutes, until nicely browned. Serve immediately.
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