WEEKDAYS 1e|12c|p

Mac and Cheese Pot Pie

Potted Mac Cheese Jason Roberts
Chew crew correspondent Jason Roberts put his own creative twist on mac and cheese that you've got to try!
skill level
Moderate
time
30-60min
servings
8
cost
$$
Contributed by :
Chew crew correspondent Jason Roberts put his own creative twist on mac and cheese that you've got to try!
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ingredients
  • 3 cup milk
  • 1 small onion (peeled and stuck with 6 cloves)
  • 1 bay leaf
  • 2 tablespoon butter
  • 2 tablespoon plain flour (sifted)
  • salt
  • freshly ground white pepper
  • freshly ground nutmeg
  • 2 tablespoon tomato paste
  • 1/2 pound macaroni elbows (cooked)
  • 2 slices bacon (diced and lightly fried)
  • 1 teaspoon chopped fresh rosemary
  • 1/2 pound fresh ricotta
  • 2 tablespoon grated parmesan cheese
  • egg wash (1 egg beaten with 1/4 cup water)
  • 1 sheet puff pastry
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 cup milk
    1 small onion (peeled and stuck with 6 cloves)
    1 bay leaf
    Bring the milk, onion and bay leaf slowly to the boil, set aside to infuse for a moment.
  • 2
    2 tablespoon butter
    2 tablespoon plain flour (sifted)
    Over a gentle heat melt the butter. Add the flour, stirring thoroughly with a wooden spoon.
  • 3
     
    Cook for approximately 3 minutes stirring constantly then remove from heat and set aside. 
  • 4
      
    Remove the onion from the milk and retain. Whisk all the hot milk over the roux then continue stirring until the sauce boils and thickens. Return the onion to the sauce. 
  • 5
    salt
    freshly ground white pepper
    freshly ground nutmeg
    Season with salt, white pepper and nutmeg and cover the surface with parchment or baking paper then simmer very slowly for 20 -25 minutes. 
  • 6
    2 tablespoon tomato paste
    Remove onion, and add in tomato paste, whisk till thoroughly incorporated, allow to cool.
  • 7
    1 sheet puff pastry
    Meanwhile take your individual pie dishes and invert over rolled puff pastry, cutting a lid for each potted pie.
  • 8
    1/2 pound macaroni elbows (cooked)
    2 slices bacon (diced and lightly fried)
    1 teaspoon chopped fresh rosemary
    1/2 pound fresh ricotta
    Mix gently the chopped rosemary, bacon and pasta through the cooled sauce, crumble over the fresh ricotta and fold through gently.
  • 9
    2 tablespoon grated parmesan cheese
    Take your individual pots and fill almost to the top, then scatter with a little parmesan cheese.
  • 10
    egg wash (1 egg beaten with 1/4 cup water)
    Secure each piece of puff pastry to a potted pie with a little egg wash. Egg wash the top of each pie topping.
  • 11
    Place into a pre heated oven of 200 degrees C/430 degrees F for 12- 15 minutes, or until well risen and golden.
 
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