Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices.[2] Additional ingredients sometimes used include onion and bread crumbs.[2] Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk.[2] Some versions, such as those in Scotland, are prepared using a pie crust,[3] while others are not.[4] It may be served sliced into wedges.[5]
In the Caribbean, macaroni pie is typically prepared without using a pie crust.[6] In the Caribbean, it is sometimes consumed cold, which may be referred to as "Caribbean style".[6]
Macaroni pie is a popular dish in Barbados, where it is commonly consumed as a main or side dish along with fish or meat.[6] It is sometimes prepared as a spicy dish, using spices such as black pepper and hot sauces.[6]
In Scotland, macaroni pie is prepared by filling a Scotch pie shell with macaroni and cheese and baking it.[3][7][8]Greggs sold it in Scotland, but stopped doing so in June 2015, which spurred an online campaign and petition for the company to return the dish.[8] Several prominent Scottish politicians signed the petition, including main party leaders Nicola Sturgeon, Ruth Davidson and Kezia Dugdale.[8]
The dish is very popular in Trinidad and Tobago and is often available as a common dish at lunches and dinners.[1] It has been described as a staple food in Tobago.[9] Cheddar cheese, a key ingredient in the dish, was brought to Trinidad by English peoples.[1] It is sometimes served as a side dish accompanied with stewed meats.[1]
In the United States, macaroni pie has been and sometimes still is referred to as "baked macaroni and cheese".[2][10] It is a part of the cuisine of the Southern United States.[11] In the United States during the mid-1900s, the word "spaghetti" was typically used to refer to macaroni, and spaghetti noodles were used to prepare macaroni pie during this time period.[11] An American recipe from 1870 includes grated ham as an ingredient in the dish, and also calls for the meat from squirrels, birds or wild ducks.[12] An American recipe from 1892 includes pork and ham in the dish's preparation.[13]
The Finnish macaroni casseroleormakaro(o)nilaatikko is a popular dish made with elbow pasta and egg-and-milk mixture, and baked until it sets. Often sautéed minced meat (and optionally onion) is added, thus creating a lihamakaronilaatikko (literally, meat-macaroni casserole). The casserole may be topped before baking with breadcrumbs and grated cheese and/or knobs of butter, to form a crunchy crust.[14]Makaronilaatikko is typically served with tomato ketchup and pickles such as gherkins.
Pastitsio is a type of macaroni pie in Greek cuisine prepared using elbow macaroni noodles and various additional ingredients.[15]
InItalian cuisine, the macaroni pie (Italian: Pasticcio (or Timballo) di maccheroni) is a traditional dish in several cities, with a long tradition originating from the pastizzi prepared by the chefs active in the Italian courts of the Renaissance: the most well known, filled with pigeon meat and truffles, comes from Ferrara,[16] while also Rome (whose pasticcio, filled with chicken innards and topped with cream, has a clear Renaissance origin) Naples and Sicily have their own version.[17][18] The Sicilian Timballo has been immortalised by Luchino Visconti in his movie Il Gattopardo.[18]
