Here’s one the kids can give you a hand with – a twist on trusty old Mac and Cheese from Wendy Morgan’s new cookbook – Easy as Pie. Feel free to pimp the mac and cheese up with some bacon or vegetables to suit yourself.
Use a 26cm round quiche tin
1 quantity Seedy Wholemeal Pastry (see below)
200g pasta elbows
400ml milk
200ml cream
¼ onion
1 bay leaf
30g butter
30g flour
1 tsp Dijon mustard
Salt
Pepper
100g grated Gruyère cheese
½ tsp paprika
100g grated cheddar cheese
30g powdered Parmesan
METHOD
Cook the pasta in boiling salted water for 4 minutes. Drain and refresh under cold water.
In a saucepan, warm the milk, cream, bay leaf and onion until scalding point. Remove the bay leaf and onion.
In a separate saucepan, melt the butter, then add the flour. Add the warm milk and cream to the roux in stages, using a whisk to make sure it is well combined before the next addition. Once all of the liquid is incorporated, stir in the mustard and season with salt and pepper. Remove from the heat and stir in the grated Gruyère cheese and macaroni. Leave to cool.
On a lightly floured bench, roll the pastry out to a 4mm thick round. Measure the dough by placing the tin on top and making sure there is a good amount left around the edges to fit down the sides. Line the quiche tin by rolling the pastry backwards onto your rolling pin and then roll it forwards to release it into the tin. Guide the pastry into the sides of the tin and then use a sharp knife to trim the edges. Chill in the fridge for 15 minutes.
Preheat the oven to 180ËšC fan bake.
Once chilled, line the pastry case with baking paper and fill with rice or baking beans. Bake for 15 minutes. Remove the baking paper and rice and bake for a further 5 minutes.
Turn the oven up to 200ËšC fan bake.
Fill the pie case with the macaroni mixture, sprinkle the paprika on top and finish with the grated cheddar and Parmesan. Bake for 20 minutes.
Seedy Wholemeal Pastry
125g high grade white flour
125g wholemeal flour
125g cold butter, diced
½ tsp mustard powder
Pinch salt
2 heaped tbsp powdered Parmesan
1 tsp poppy seeds
1 tsp sesame seeds
1 egg
50ml cold water
METHOD
Place the flours, butter, mustard powder and salt into a food processor with the blade attachment and process until it resembles breadcrumbs. Add the Parmesan and the seeds, and then with the motor running, add the egg and water and process until just starting to come together. Remove from the bowl and finish bringing it together with your hands. Form into a ball, flatten a little, wrap in cling film and rest in the fridge for 15 minutes before using.
Easy as Pie: A relaxed approach to pastry and pie making by Wendy Morgan, published by Bateman Books, RRP $39.99, release date June 2026
