Macaroni Pie

There is an eighteenth-century recipe for this hot macaroni pie which differs very little from the slightly simpler nineteenth-century one given here. It is a quite outstanding dish for a dinner party and is best with a plain dressed lettuce salad.


  • 1 lb (½ kg) short macaroni, boiled until just tender
  • cups (3 dl) double cream
  • cup (1.5 dl) well-seasoned white sauce
  • lb ( kg) roast chicken, skinned and chopped into ½ inch (1 cm) pieces
  • ¼ lb (120 g) cooked tongue, finely chopped
  • ¼ lb (120 g) cooked lean ham, finely chopped
  • ¼ lb (120 g) mushrooms, sliced and lightly fried in butter
  • ½ cup (60 g) plus ¼ cup (30 g) grated Parmesan cheese
  • 1 tablespoon (15 g) butter
  • 16 triangles made from ½ lb (240 g) puff pastry and kept hot


Bring the cream just to the boil and stir it into the white sauce. In a large pie dish, put a layer of chicken and sprinkle some tongue, ham and mushrooms on top. Put in a spoonful of the sauce and a sprinkling of the cheese. Cover with a thick (about 1 inch/2.5 cm) layer of macaroni. Pour on to this about 2 tablespoons of sauce, sprinkle with cheese and repeat the layers twice more, ending with macaroni. Pour all the remaining sauce on top and sprinkle with the rest of the ½ cup (60 g) of the cheese.

Stand the dish in a baking tin filled with enough hot water to come halfway up the sides of the dish. Bake at 350°F (180°C, Gas Mark 4) for 1 hour.

Ten minutes before serving, remove the dish from the oven and sprinkle the browned top with the remaining ¼ cup (30 g) of cheese and the butter in small dabs. Put the dish back in the oven to finish making the cheese crust.

Put the hot pastry triangles on a separate dish and serve 2 with each helping of pie.