Mac ‘n’ Cheese Pie
1 tbsp olive oil
200g dry cured bacon, sliced
1 onion, chopped
3 cloves of garlic, crushed
1/4 – ½ tsp chilli flakes
30g Lewis Road Creamery Butter
3 tbsp plain flour
3 tbsp Lewis Road Cream
1 ¼ cups of Lewis Road Whole Milk
200g macaroni elbows
320g ready-rolled shortcrust pastry
3tbsp Lewis Road Creamery Butter
100g sourdough, crusts removed
Heat the oil in a frying pan and cook the bacon and onion for 10 minutes until the bacon is coloured and the onion softened. Add garlic and chilli flakes and cook for another 2 minutes. Set aside.
Heat the butter in a saucepan until melted. Add the four and whisk into a paste. Cook over a gentle heat, adding the cream, then the milk in 3 lots, whisking until the sauce is thick and smooth. Remove from the heat and add 200g of the cheddar. Season and whisk until smooth, returning to the heat briefly if necessary. Add the bacon mixture and set aside.
Cook the macaroni in salted boiling water for 2 minutes less than the package instructions. Drain and add to the sauce. Set aside too cool.
Preheat the oven to 180°C.
Cut strips of pastry, to the same height as the cake tin. As you use these to line the sides of the tin, position then 1cm lower than the top of the tin, so that some pastry is resting on the base of the cake tin. Cut a circle to fit the base of the tin and press the pastry to join the bits that overlap, to create a stable pie base. Spoon the cooled mac ‘n’ cheese into the tin.
For the topping, butter the sourdough slices and cut into 2-3cm cubes. Sprinkle the remaining cheese over the filing, top with sourdough and cook for 40 minutes until golden.