An oval white dish containing baked pasta with cheese browned on the top

Baked Macaroni Pie

30 minutes - 40 minutes

Serves 3-4 See questions Lindsey has answered on this recipe at the end of the method

Developed by Delia for her Online Cookery School, you can watch this recipe being made. Just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

Baked Macaroni Pie recipe

Asked by: None

The white sauce used in Delia's Macaroni Ragu pasta, she says just milk with nutmeg. But, it looks thick so what was the sauce. Thank you

Answered by Lindsey: Hello, The full details of the macaroni pie recipe are not covered in the video but here is the recipe… Kind regards Lindsey

Hello Lindsey, I have just been watching the cookery school video for past and particularly the baked macaroni pie. In the video Delia adds a small tin of chopped plum tomatoes, but the online recipe doesn't include them as an ingredient. I had assumed the addition was because the 'made earlier'/defrosted ragut bolognese would be a little dry I'm sure it would be fine either way, but is this just a case of one recipe version being updated and the other not?

Answered by Lindsey: Hello, There are no tomatoes added to the Macaroni Pie on the video or the recipe. The small can of tomatoes are added to the ragu sauce for the Spaghetti Bolognese. Kind regards Lindsey

Method

First make the white sauce.

Put the milk in a saucepan, then simply add the sauce flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time. Finally season and add the freshly grated nutmeg.

Meanwhile cook the macaroni in plenty of boiling salted water for 6 minutes (as it will finish cooking in the oven). Then drain the pasta and tip it into a mixing bowl and add the Ragu sauce and white sauce, along with half of the grated Parmigiano Reggiano and mix together thoroughly. Then transfer the mixture into the buttered dish and level the surface with the back of a spatula.

Sprinkle with the remaining Parmigiano Reggiano and bake near the centre of the oven for 30 minutes (or 40 minutes from chilled) until bubbling and golden.

Pasta for all our Cookery School recipes from the Martelli family, air-dried in huge lofts in Lari, Tuscany.

MARTELLI STOCKIST: Camisa Ltd.Tel: 01992 763 076 www.camisa.co.uk