Andy Montoya
Macaroni cheese pie is a variation of macaroni and cheese. It is a staple of Southern family dinners, church dinners, and socials in the US, and is also popular in the Caribbean and Scotland. The pie is made by filling a pastry case with macaroni and cheese and baking it in the oven. The pastry used for the case is typically hot water pastry, which is more crust-like than puff pastry. The macaroni is boiled and then mixed with a cheese sauce, which is made by melting butter and flour together and then slowly adding milk. The mixture is then placed in the pastry case and baked until the cheese is golden and the pastry is browning.
| Characteristics | Values |
|---|---|
| Type | Savoury pie |
| Region | Caribbean, Scotland, Southern US |
| Main ingredients | Macaroni, cheese, eggs, milk |
| Other ingredients | Butter, flour, cream, mustard, ketchup, paprika, cayenne pepper, oregano, parsley, garlic powder, thyme, habanero hot sauce, green bell pepper, red bell pepper, onion, salt, pepper, nutmeg, Scotch Bonnet pepper |
| Preparation | Cook macaroni al dente, make cheese sauce, combine, fill pastry-lined tins, top with cheese, bake |
| Baking temperature | 350°F (175°C-180°C) |
| Baking time | 20-35 minutes |
| Colour when cooked | Golden brown |
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What You'll Learn
Macaroni Pie is a variation of macaroni and cheese
The Caribbean macaroni pie is made by boiling macaroni in salted water and then adding various spices and herbs such as bell peppers, onion, cayenne pepper, oregano, parsley, garlic powder, paprika, thyme, and habanero hot sauce. New Zealand sharp cheddar cheese, ketchup, and mustard are also added to the mix. This mixture is then baked in the oven until the cheese is melted and browned.
The Scottish macaroni pie is made by filling a Scotch pie case with macaroni and cheese. The pie case is made using hot water pastry, which is a combination of lard or vegetable shortening, flour, and salt. The macaroni and cheese filling is made by boiling macaroni and then creating a cheese sauce with butter, flour, milk, cream, cheese, and mustard. The pie is then baked in the oven until the cheese is golden and bubbly.
Both the Caribbean and Scottish versions of macaroni pie are delicious and unique variations of the traditional macaroni and cheese. They are perfect for those who are looking for a new and exciting way to enjoy this classic comfort food.
In addition to the Caribbean and Scottish versions, there is also a Southern variation of macaroni pie that is commonly served at family dinners, church dinners, and socials. This version includes eggs and evaporated milk, resulting in a custardy texture.
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Caribbean-style Macaroni Pie
Macaroni pie is a Caribbean variation of baked macaroni and cheese. It is a classic comfort food in many Caribbean kitchens, often served as a side dish during holidays and Sunday dinners.
The main difference between Caribbean-style macaroni pie and conventional macaroni and cheese is that the former does not require a roux to start the sauce. Caribbean-style macaroni pie also uses additional herbs and spices, as well as other ingredients such as evaporated milk, Scotch Bonnet pepper, nutmeg, thyme, ketchup, mustard, and sharp cheddar cheese.
To make Caribbean-style macaroni pie, preheat your oven to 350°F and lightly grease a 9×16" baking tray. Bring a large pot of water to a boil, add salt, and cook the pasta until al dente (slightly tender but still firm). Drain the macaroni and rinse with cool water to halt the cooking process. Return the macaroni to the pot. Melt butter in a small saucepan over medium-high heat and sauté chopped onions for 1-2 minutes. Add minced garlic and Scotch Bonnet pepper and cook for an additional minute. Pour the onion mixture into the pot of cooked macaroni and stir to combine. In a separate bowl or measuring jar, whisk together milk, eggs, mustard, paprika, nutmeg, salt, and pepper. Pour this mixture into the macaroni and stir to combine.
Transfer the macaroni mixture to the prepared baking dish. Top with shredded cheese and bake for 30 minutes, or until the top is golden brown. If the macaroni pie is browning too quickly, bake it loosely covered with foil and remove the foil about 10 minutes before it is finished cooking.
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Scottish Macaroni Pie
The origins of the Scottish Macaroni Pie are somewhat mysterious. While the dish is believed to have originated in Scotland, there is no direct link between the dish and the country. British food historian Dr. Annie Gray suggests that the dish may have developed in the 19th century after famous novelist Walter Scott began to help invent Scottish traditions. However, the earliest known recipe for macaroni and cheese appears in Elizabeth Raffald's 1769 book "The Experienced English Housekeeper," and an Italian version of the dish dates back to the 15th century.
There are a few key differences between Scottish Macaroni Pie and other varieties of macaroni and cheese pies from around the world. The Caribbean version, for example, uses additional spices and does not require a roux to start the sauce. The Scottish version, on the other hand, uses a pastry case, similar to a Scotch pie, and is often baked until the cheese is golden and bubbly.
Preparing a Scottish Macaroni Pie involves making the pastry case, creating a creamy cheese sauce, and combining it with cooked macaroni. The pastry case is made by melting lard or butter in water and mixing it with flour and salt to form a dough. The dough is then rolled out and used to line pie tins or jars. For the filling, a creamy cheese sauce is made by combining butter, flour, milk, cream, cheese, and mustard. Cooked macaroni is mixed with the sauce and the mixture is then poured into the pastry-lined tins or jars. Finally, the pies are baked in the oven until the cheese is golden and bubbly.
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Southern Macaroni and Cheese Pie
Macaroni and Cheese Pie is a staple of Southern family dinners, church dinners, and socials. It is a variation of macaroni and cheese that is baked with eggs in a casserole dish. The recipe yields 8 servings.
To make Southern Macaroni and Cheese Pie, preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. While the macaroni is cooking, slowly melt butter in a large pot over low heat. Stir in evaporated milk and pepper; cook until heated through. Whisk eggs in a bowl until smooth. Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated.
Gently mix in cooked macaroni and salt until combined. Spoon 1/4 of the macaroni mixture into the bottom of the prepared casserole dish and top with 1 cup of shredded Cheddar cheese. Repeat the layers three more times, then sprinkle paprika over the casserole. Bake in the preheated oven until bubbling, about 20 minutes.
Some people like to add their own twists to the recipe. One person recommends adding garlic powder to the milk mixture and 3/4 of an 8-oz block of Velveeta cheese to the milk to create a cheese sauce. They also put some of the shredded cheese in the cheese sauce. They used 2 eggs instead of 3 and mixed the cheese, sauce, and noodles in a bowl before putting it in the baking pan and topping it with more cheese. Another person recommends adding a layer of buttered panko on top and broiling it. They also suggest increasing the amount of seasoning and cheese.
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Ingredients and recipe
Macaroni cheese pie is a variation of macaroni and cheese. It is a staple of Southern family dinners, church dinners, and socials. It is also a classic comfort food in many Caribbean kitchens. A Scottish Macaroni Pie is a Scotch pie case filled with macaroni cheese.
For the pastry (Scottish Macaroni Pie)
- Flour
- Lard or butter
- Salt
- Vegetable shortening (for a vegetarian substitute)
For the filling (Scottish Macaroni Pie)
- Macaroni
- Water
- Butter
- Flour
- Milk
- Cream
- Cheese
- Mustard
Steps (Scottish Macaroni Pie)
- Melt lard or butter in water, then mix with flour and salt to form a dough.
- Once it’s cool enough to handle, divide the dough for your chosen pan size, then grease the pans and roll out pastry discs to line them.
- Trim any excess dough for perfectly formed hand pies.
- Boil macaroni until al dente.
- Create a creamy cheese sauce with butter, flour, milk, cream, cheese and mustard.
- Combine the macaroni and sauce, fill your pastry-lined tins, top with extra cheese, then bake until golden and bubbly.
Ingredients (Caribbean Macaroni Pie)
- Macaroni
- Water
- Salt
- New Zealand sharp cheddar cheese
- Egg
- Olive oil
- Green bell pepper
- Red bell pepper
- Sweet or yellow onion
- Cayenne pepper
- Dried oregano
- Dried parsley
- Garlic powder
- Paprika
- Thyme
- Habanero hot sauce
- Evaporated milk
- Ketchup
Steps (Caribbean Macaroni Pie)
- Boil salted water in a large saucepan.
- Shred the cheese.
- Beat an egg in a small bowl.
- Add macaroni to the boiling water and cook for 1 minute less than package directions.
- Heat olive oil in a separate pot over medium heat.
- Add the bell peppers and onion and cook until softened, about 8 minutes.
- Add cayenne pepper, oregano, parsley, garlic powder, paprika, thyme, and habanero hot sauce. Cook, stirring constantly, for 1 minute.
- Remove the pot from the heat and let cool for at least 5 minutes.
- Transfer to a baking dish and spread into an even layer.
- Sprinkle with the remaining cheese.
- Bake until the cheese on top is melted, about 25 minutes.
- Broil until the cheese on top is browned and crisp, 2 to 5 minutes.
Ingredients (Southern Macaroni and Cheese Pie)
- Elbow macaroni
- Butter
- Evaporated milk
- Pepper
- Eggs
- Cheddar cheese
- Paprika
Steps (Southern Macaroni and Cheese Pie)
- Preheat the oven to 425 degrees F (220 degrees C).
- Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil.
- Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While the macaroni is cooking, slowly melt butter in a large pot over low heat.
- Stir in evaporated milk and pepper; cook until heated through.
- Whisk eggs in a bowl until smooth.
- Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated.
- Gently mix in cooked macaroni and salt until combined.
- Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese.
- Repeat layers three more times, then sprinkle paprika over the casserole.
- Bake in the preheated oven until bubbling, about 20 minutes.
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Frequently asked questions
Macaroni Cheese Pie is a baked dish that combines cooked macaroni with a creamy cheese sauce. It is then often topped with extra cheese and baked until golden.
There are a few variations of Macaroni Cheese Pie, including the Scottish version, the Caribbean version, and the Southern US version.
The Scottish version uses a hot water pastry crust, filled with macaroni cheese, often made with Scottish cheddar. It is often eaten as a snack, hot or cold, and can be made with a variety of sauces.
The Caribbean version is baked macaroni and cheese with added spices and herbs. It is often served as a side dish and can be topped with gravy.
The Southern US version is a custard-like baked macaroni and cheese, often served at family gatherings and social events. It has a stronger egg flavour and is sometimes made with additional seasonings and cheese.
