Baked Macaroni & Cheese Pie

Baked Macaroni & Cheese Pie

I had to give up cow’s milk a couple of years ago and it actually made me so sad. Milkshakes… ice cream… nothing was the same. Fortunately for me cheese seems to be the only dairy product that doesn’t really affect me (yet) so I’m eating as much as I can, whilst I still can. I love cheese on/with almost everything. Cheese on toast, cheesy eggs, broccoli cheddar soup, cheesy fries and of course mac and cheese! Unfortunately I can’t eat it very often as I am yet to find a gluten free macaroni that I really like.

I love all the different styles of macaroni and cheese – from macaroni mixed into a rich cheese sauce to mac and cheese baked in the oven with a crusty topping. In my house and most of the Caribbean households I know of, the preference is to have a macaroni ‘pie’ – macaroni and cheese that is a lot firmer and less runny than the traditional American style mac and cheese (sauce). It’s baked in the oven and you can literally cut it into square pieces and it won’t fall apart.

My original macaroni pie recipe was inspired by my mum’s good friend who is Bajan and makes an amazing mac pie. I don’t think my recipe had as much flavour in it until she told me a few secrets, but I was never really happy with the consistency and texture, and found it a little bit too “stiff” for my liking. As I lived in America for a little while I came to appreciate a good cheese sauce over some macaroni, and so my recipe is kind of like a baked macaroni and cheese pie that mixes the best of both worlds. My brother loves it so I think it’s a winner!


  • Serves: 2-4
  • Prep time: 10 mins
  • Cooking time: 60 mins or less

Ingredients

Macaroni Cheese Pie

  • 250g macaroni style pasta
  • 125g grated medium cheddar cheese
  • 125g grated mature cheddar cheese
  • 1 cup of grated mild cheddar (for the topping)
  • ½ tsp mustard
  • ½ tsp garlic powder/ granulated garlic
  • ½ tbsp ketchup
  • ½ large onion finely chopped
  • ¼ tbsp sea salt (or add to taste)
  • Bread crumbs
  • 1 tsp mixed herbs (optional)

Cheese Sauce

  • 20g unsalted butter
  • 15g plain flour
  • 120ml milk of choice (I use almond)
  • 70g grated mild cheddar cheese

Instructions

  1. Preheat your oven to 180°C
  2. Following the instructions on the packet put 250g of macaroni to boil. Once it has cooked drain off the water and add the mature cheddar, medium cheddar, mustard, ketchup, garlic, and onions. Mix well.
  3. Next, start making your cheese sauce. Start by melting the butter over a low heat in a saucepan and then adding the flour.
  4. Use a whisk or wooden spoon to mix them together.
  5. Add the milk in a little at a time until the mixture has thickened up and has a smooth consistency.
  6. Add the mild cheddar a handful at a time, making sure that it has completely melted before you add more and it has a smooth texture.
  7. Remove the cheese sauce from the heat and add it to the pasta with the sea salt, making sure everything is mixed evenly.
  8. Place the mixture into a small baking dish (or two) and spread evenly.
  9. Sprinkle about ¼ cup of breadcrumbs and 1 cup of mild cheddar over the top (depending on how much of a crusty top you would like) and the mixed herbs.
  10. Bake in the oven for approx. 30 mins at 180°C until the top is golden brown.
  11. Remove from the oven and leave to rest for about 15-20 minutes if you want to be able to cut it into sections, or serve immediately whilst it’s still nice and gooey (with lots of cheese strings!)


I use a mixture of medium, mild and mature cheddar as I think it gives a good balance and doesn’t make the dish too rich and stodgy. I also don’t have time to waste so I buy packets of pre-grated cheese hehehe. The cheese sauce and the grated cheese together creates an amazing texture, that is just about moist enough to give you a baked mac and cheese that’s not like a soup.

This is more of a side dish/accompaniment for me especially for Sunday dinner or at a party/gathering. If you did want to have it as a main meal I would serve it with a nice tomato & onion salad.

Enjoy! 🙂


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