Olive Magazine
Macaroni Cheese Pie Recipe

Mac 'n' greens pie

Published: April 24, 2020 at 2:51 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Put a twist on a classic pasta dish with this easy crowd-pleaser. With a creamy pasta filling, garlicky spring greens and crispy parmesan topping, our Mac 'n' greens pie makes a comforting dinner for chilly nights.

  • Vegetarian
Nutrition:
NutrientUnit
kcal526
fat26.5g
saturates15.4g
carbs40.9g
sugars4.3g
fibre6g
protein27.9g
salt1.1g
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Try our macaroni cheese pie then check out our classic macaroni cheese and vegan mac and cheese.

For more easy veggie options, try our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.

Ingredients

  • butter
  • 350g macaroni
  • 1 bunch spring onions, finely chopped
  • 1 clove garlic, crushed
  • 400g spring greens, stems removed and shredded
  • 3 eggs, beaten
  • 150ml single cream
  • 200ml whole milk
  • 100g parmesan (or vegetarian alternative), finely grated
  • 100g mature cheddar, grated
  • 100g gruyère (or veggie alternative), grated

Method

  • STEP 1
    Heat the oven to 190C/fan 170C/gas 5. Butter and base-line a deep 23cm springform cake tin with baking paper. Wrap the bottom of the tin tightly with a couple of sheets of foil to guard against leaks.
  • STEP 2
    Cook the macaroni in boiling, salted water but drain just before it’s tender as it will continue to cook in the oven. Rinse under cold water until cool then drain again.
  • STEP 3
    Cook the spring onions in a knob of butter until soft then add the garlic and cook for another 2 minutes. Stir in the spring greens and a splash of water then cook for 3-4 minutes or until wilted.
  • STEP 4
    Whisk together the eggs, cream and milk in a large bowl. Add 1/2 the parmesan and all of the other cheeses and mix well with lots of seasoning (especially pepper). Stir in the macaroni and the greens mixture.
  • STEP 5
    Tip into the tin and smooth down, then sprinkle over the rest of the parmesan. Put on a baking tray and bake for 30-35 minutes or until set and golden. Cool in the tin for 20 minutes, loosely covered with foil, before turning out and cutting into wedges.
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