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Jason Roberts' Mac and Cheese Pot Pie

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

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