Macaroni Pie
A rich, savory baked macaroni dish with beef gravy, sharp cheese, and a crispy breadcrumb topping. This Victorian-era comfort food combines homemade pasta with a deeply flavored beef stock and a golden baked crust.
Ingredients
- 2 whole Eggs, separated into yolks and whites (For making fresh macaroni pasta)
- 1.5 cups All-purpose flour, finely sifted (Approximately, for pasta dough)
- 2 pounds Beef, stewing cuts (For making beef stock)
- 1 teaspoon White pepper, ground (For seasoning the beef stock)
- 1 teaspoon Salt (For seasoning the beef stock)
- 2 teaspoons Mixed soup herbs (parsley, thyme, bay leaf) (Dried herbs for stock)
- 4 cups Milk, whole (For boiling the macaroni)
- 2 ounces Sharp cheddar cheese, finely grated (Good quality English-style cheese)
- 1 tablespoon Dry mustard powder (Very dry mustard)
- 0.5 teaspoon White pepper, finely ground (Very finely powdered)
- 2 teaspoons Salt (For the macaroni mixture)
- 4 ounces Butter, unsalted (Divided: 3 oz for greasing dish, 1 oz for topping)
- 2 whole Crackers or water biscuits, finely crushed (Crisp biscuits pounded to fine powder)
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Instructions
- 1Combine 2 egg yolks and 2 egg whites with enough sifted flour to form a firm dough similar to pie crust consistency. Do not add any water. Knead until smooth.
- 2Roll out the dough on a large board to about 1/8 inch thickness. Quickly cut into small squares, diamonds, or circles. Work quickly as the pastry will harden within an hour.
- 3In a large pot, combine 2 pounds of beef with water to cover. Season with 1 teaspoon ground white pepper, 1 teaspoon salt, and 2 teaspoons mixed soup herbs. Bring to a boil, then reduce heat and simmer until you have a strong, flavorful gravy.
- 4Bring a pot of water to a boil. Add the fresh pasta and boil for 3-4 minutes. Drain and discard this water.
- 5Return the drained pasta to the pot. Add 4 cups of milk and bring to a gentle boil. Cook until the pasta is quite tender, about 8-10 minutes. Drain and set aside.
- 6Finely grate 2 ounces of sharp cheddar cheese. Measure out 1 tablespoon dry mustard, 1/2 teaspoon finely ground white pepper, and 2 teaspoons salt. Finely crush 2 crisp crackers into powder.
- 7Place the cooked macaroni in a large saucepan. Pour over enough beef stock to completely cover the pasta. Add the mustard, white pepper, salt, and half of the grated cheese (1 ounce). Stir to combine.
- 8Set the pan over low heat and simmer gently, stirring occasionally, until the gravy begins to dry up and the macaroni mixture acquires some consistency, about 15-20 minutes.
- 9Preheat oven to 375°F (190°C). Generously butter a baking dish with 3 ounces of butter, ensuring all surfaces are well coated.
- 10Pour the thickened macaroni mixture into the buttered baking dish. Mix the remaining 1 ounce of grated cheese with the crushed cracker crumbs and sprinkle evenly over the top. Cut the remaining 1 ounce of butter into small pieces and dot over the surface.
- 11Place the baking dish in the preheated oven and bake for 10-15 minutes, until the top is a fine light but rich brown color and the surface is crispy.
- 12Remove from oven and let rest for 2-3 minutes before serving hot.
