The decision by Greggs to discontinue sales of the macaroni pie in Scottish stores caused something of an outcry in June 2015, even leading to some Scottish politicians becoming involved in the debate. Despite the customer complaints, Greggs confirmed that they intended to stop production and sale of the pies, adding that the item had been the “smallest selling line from our savoury counters in Scotland”.
Whilst perhaps not holding the same place in Scottish hearts as the pizza crunch or haggis pakora, the macaroni pie did have slight cult status. If you’re mourning their loss from your local high street bakery’s counter, here’s a recipe which will bring back happy, savoury, cheesy, carbohydratey memories.
- 120 g macaroni pasta dry weight
- 1 tablespoon salted butter
- 1 tablespoon plain flour
- 200 ml milk
- 75 g cheddar cheese
- 30 g mozzarella cheese (optional)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 shells savoury pie crust
Boil macaroni pasta according to packet instructions. Drain and set aside.
In a small pot over a medium heat, add salted butter. When the butter has melted, add the plain flour. Mix well and cook for 30-40 seconds or until cooked out a little.
Slowly add the milk, whisking thoroughly. Add the cheddar cheese and mozzarella cheese. Add the salt and black pepper. Simmer for 3-4 minutes, whisking thoroughly until the cheese sauce is thick and smooth.
Add the cooked macaroni pasta to the cheese sauce. Mix well and set aside to cool slightly.
Heat the oven to 200c/Gas Mark 6. Arrange the savoury pastry pie crusts on a baking tray. Top each pie crust generously with macaroni cheese. Top with a little extra grated cheese and place in the oven. Bake for 10-12 minutes or until the macaroni cheese is bubbling and hot and the pie crusts are golden.
Arrange the macaroni pies on a serving plate and serve with tomato ketchup.
Savoury pie crust shells can be found in larger supermarkets or some good butchers.