Smoked Mac and Cheese Pie with Puff Pastry Top
Creamy mac and cheese baked in a pie with a puff pastry lid and smoked on the BBQ. Comfort food with a smoky twist.
- Serves 4-6
Ingredients
- For the Mac and Cheese Filling:
- 500g elbow macaroni (or any pasta you prefer)
- 2 tbsp butter
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt & pepper to taste
- For the Pie Crust:
- 1 pre-made shortcrust pastry (or homemade if you prefer)
- 1 tbsp olive oil (to grease the pan)
- For the Puff Pastry Top:
- 1 sheet of pre-made puff pastry (enough to cover the top of your pie)
- 1 egg (for egg wash)
- 1 tbsp water
Method
Preheat the BBQ: Set up your BBQ for indirect cooking with Heat Beads, adding wood chunks for a delicious smoky flavor. Preheat the BBQ to 180°C (350°F), making sure you have a drip tray underneath.
Cook the Mac and Cheese Filling: Boil the elbow macaroni according to the package instructions. Drain and set aside. In a saucepan, melt butter over medium heat. Add the milk, and bring it to a gentle simmer. Stir in the shredded cheddar cheese, and season with salt and pepper. Stir until the cheese is melted and the sauce is creamy. Add the cooked macaroni and mix until well combined.
Prepare the Pie Crust: Roll out your shortcrust pastry and line a pie dish with it. Press the dough into the edges, trimming any excess. Brush the bottom of the pie crust lightly with olive oil to prevent sogginess.
Assemble the Pie: Carefully pour the mac and cheese filling into the prepared pie crust, spreading it evenly.
Add the Puff Pastry Top: Roll out the puff pastry and place it over the top of the pie, covering the mac and cheese filling completely. Trim the edges, then fold and crimp the pastry edges to seal them. Use a fork to create small slits or a pattern on the top to let the steam escape. In a small bowl, whisk together the egg and water to create an egg wash. Brush the puff pastry with the egg wash for a golden, glossy finish.
Smoke the Pie: Place the pie on the BBQ over indirect heat, keeping the lid closed. Smoke for about 1.5–2 hours, or until the puff pastry is golden brown, the cheese is bubbling, and the filling is hot and creamy.
Rest and Serve: Let the smoked mac and cheese pie rest for 10 minutes before slicing. Serve as a main or side dish.
Best fuel for a kettle roast
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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