Scottish Macaroni Pie
Cheesy macaroni set firm inside a crisp pastry case, a Scottish bakery and chippy favourite.
Made with White bechamel sauce and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £0.56 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the shortcrust pastry and bechamel first (see the base recipes). Chill the pastry for 30 minutes. Heat the oven to 200°C (180°C fan) with a baking tray inside.
- 2
Boil the macaroni for 2 minutes less than the packet says. Drain well and cool a little.
8 min - 3
Warm the bechamel, stir in the mustard, white pepper and 100 g cheddar until melted. Fold in the macaroni. The mixture should be thick. Cool until warm, not hot.
- 4
Roll out two thirds of your ready made pastry and line a deep 20 cm pie tin. Fill with the macaroni mix and scatter with the remaining cheddar.
- 5
Roll out a lid, seal the edges, trim and cut a steam hole. Brush with milk.
- 6
Bake on the hot tray for 30 to 35 minutes until golden. Cool for 15 minutes before cutting, so the filling sets.
33 min 20 s
Tips
- Authentic Scottish pies use hot water crust; shortcrust is a friendly home version that still holds up well.
- A thick filling is key. If the sauce is loose, cook it for a few extra minutes before folding in the pasta.
- Eat warm, not piping hot, so the filling holds its shape.
Storing and freezing
Keeps up to 3 days in the fridge once cooled within 2 hours, or 2 months frozen. Reheat until steaming hot all the way through.
Questions
Why is a macaroni pie eaten in Scotland?
It is a classic of Scottish bakeries and chip shops, often served in a bridie or with chips. It is cheap, warming comfort food.
Can I make it without a lid?
Yes. Bake in a pastry case topped with extra cheese for an open pie. It will take about 25 minutes.
Can I add other ingredients?
A little crisp bacon or sweetcorn works. Keep the total filling to about 700 g so the lid fits.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
