Coronavirus update: We remain open and sending your orders as normal via Royal Mail. Orders to Canada may take slightly longer than normal to be delivered.


For 12 Standard Shells Or 22 Small Shells Or 6 Standard Shells and 12 Small Shells

420g Dried macaroni

170g Butter

70g Plain Flour

250ml Milk (Semi skimmed will work just fine too)

1 onion

4 teaspoons of english mustard (French is fine too)

Grated cheddar cheese (how much is dependent on your taste)

Salt and pepper to taste

A medium sized pot

(If you’d like to lid your pies:

1lb puff pastry rolled and cut for lids to suit

A rolling pin

Flour for dusting

Pastry cutters (85-90mm for standard shells, 65-70mm for small shells))


1. Boil the macaroni (in salted water if required) according to the manufacturer’s instructions.

2. Whilst the macaroni is boiling, finely chop the onion and grate some cheddar cheese.

3. Take the cooked macaroni, drain and set aside.

4. Add the butter to the pot, melt on a low heat and add the onion – gently sweat the onion until soft.

5. Add the plain flour slowly and stir all the time to incorporate.

6. Once the flour is incorporated, add the mustard and then slowly add the milk, stirring all the time.

7. You are looking for a runny consistency, so that the back of a spoon will be coated when dipped in the sauce – add more milk if required.

8. Add grated cheddar cheese to your taste.

9. Add some cracked black pepper to season to your taste.

(Heat up your oven to 180 Degrees Celsius, 360 Degrees Fahrenheit, Gas Mark 4-5)

10. Add the cooked macaroni to the sauce and make sure the mixture is well mixed.

10. Evenly fill the shells with your mixture, resisting the temptation to scoff all your mixture first!

(If you’d like to lid your pies:

11. Roll out the puff pastry to about 3mm thick, cut out the lids and place on top of the filling.

12. Lightly brush the lids with milk or egg – this will give them a lovely shiny golden finish when they are baked.)

13. Place the pies on a baking tray, ensuring that the pies are not touching each other and then place them in the oven on the middle shelf.

14. Cook for 12 minutes (by now, the glorious aroma of baking pies should be filling your kitchen!)

15. Remove the pies from the oven and grate some of your favourite cheese over the macaroni, or over the lids if you’ve lidded your pies. Some ground black pepper over the cheese is also a firm favourite.

16. Bake for a further 10-12 minutes, keep and eye on your pies until the cheese is bubbling and browned – delicious.

There really is nothing quite like a freshly baked mac & cheese pie straight from the oven. Enjoy!!

Our satisfied customers

  • I love your idea for pie shells and will be buying from you again. Mrs D McGinty, Fife
  • Wow!!! What a fabulous product you have, made 12 Scotch Pies this morning (6 mince & 6 mince & onion). They are amazing. Recipe was really easy to follow. The smell in the kitchen was mouth-watering, so we had to try one as it came out of the oven. The seasoning is spot on, really spicy (just how we like it), what a beautiful pepperiness you get from the Gravy Mix...Once again thank you for introducing us to such a brilliant product. Mr and Mrs Ward, Ladybank
  • Brilliant!! No other word for them. Get them sent over to Canada as soon as one lot are finished. Very friendly when you call. The instructions to make, awesome, we actually add a little onion and of course put two holes in the lids. As they say on TV don't wait order now. Cheers, Doreen Murray (wee wumin from Canada) Doreen Murray, Canada
  • We had a great day on Sunday...The pies were a real success - a complete sell out and lots of interest. Have given details to lots of people and hope that might lead to some orders! Mrs J Laing, Glenrothes
  • Thanks diy, they were great tasting pies all the way doon Devon. Mr J Silvestro, Devon