Macaroni Pie Recipe
Smoked Cheddar, Bacon Leek Jam, Nori
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Ingredients
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Macaroni & Cheese Base
Bacon-Leek Jam
Topping / Finish
Method
Macaroni & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until 1 minute shy of package al dente (about 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 2
Make roux
In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Add the 4 tbs flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is slightly golden (do not brown).
- 3
Make cheese sauce
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, smoothing lumps until fully incorporated. Bring to a gentle simmer while whisking; cook 3–4 minutes until the sauce thickens and coats the back of a spoon. Whisk in 1 tsp Dijon mustard, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg if using.
- 4
Add cheese
Reduce heat to low. Remove about 1/4 cup of the hot sauce into a bowl and slowly whisk in the 10 oz smoked cheddar a handful at a time to temper and melt it smoothly. Return the melted cheese mixture to the saucepan and stir until fully incorporated. Stir in 1 oz grated Parmesan. If the sauce seems too thick, add up to the reserved 1/2 cup pasta water 1–2 tbs at a time to reach a creamy consistency.
- 5
Combine pasta and sauce
Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
Bacon-Leek Jam
- 6
Cook bacon
In a large skillet over medium heat, add the diced bacon and cook, stirring occasionally, until the fat renders and pieces are crisp-tender, about 8–10 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 1–2 tbs of bacon fat in the skillet.
- 7
Sweat leeks
Add the sliced leeks to the reserved bacon fat and reduce heat to medium-low. Cook, stirring occasionally, until very soft and slightly caramelized, about 8–10 minutes. If the pan gets too dry, add 1 tbs water.
- 8
Finish jam
Stir the reserved bacon back into the leeks. Add 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tbs maple syrup, 1 tsp soy sauce, and 1/4 tsp black pepper. Increase heat to medium and cook, stirring, until the mixture is jammy and most liquid has reduced, about 3–5 minutes. Remove from heat and let cool slightly.
Assembly & Baking
- 9
Preheat oven
Preheat the oven to 375°F (190°C). Butter or oil a 9x9-inch (or similar) baking dish.
- 10
Assemble pie
Spoon about two-thirds of the cheesy pasta into the prepared dish and spread into an even layer. Scatter about half of the bacon-leek jam over the pasta. Top with the remaining cheesy pasta, pressing gently to compact. Dollop any remaining bacon-leek jam on top and gently swirl with a spoon.
- 11
Prepare topping
In a small bowl, combine 0.75 cup panko breadcrumbs with 2 tbs melted butter and 2 oz reserved shredded smoked cheddar. Stir until evenly coated. Sprinkle the breadcrumb-cheese mixture evenly over the assembled pie.
- 12
Bake
Bake in the preheated oven until the topping is golden brown and the interior is bubbling, about 20–25 minutes. If the top browns too fast, tent loosely with foil for the last 5–10 minutes.
Finish & Serve
- 13
Add nori and garnish
Remove the pie from the oven and let rest 8–10 minutes. While resting, crush or finely crumble 1 tbs toasted nori and sprinkle over the top so it adheres to the warm cheese. Scatter thinly sliced chives if using.
- 14
Serve
Cut into squares and serve warm. Each portion will have pockets of smoky cheddar, savory-sweet bacon-leek jam, and a crisp, nori-flecked topping.