Cookbook:Macaroni Pie

Cookbook | Ingredients | Recipes

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Macaroni Pie – This side dish goes well with stewed chicken, callalloo or any stewed peas like pigeon peas or lentils, but can also be enjoyed on its own.

Ingredients

• 1 package macaroni (225 grams / 8 oz.)
• 2 eggs
• 2 cups grated cheese
• 1½ cups evaporated milk
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 tsp. salt
• ¼ tsp. white pepper
• 1 tsp. prepared yellow mustard
• a pinch of unsalted butter

Serves 4.

Procedure

1. Boil macaroni in salted water until tender; drain.
2. Beat eggs until fluffy.
3. Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard and butter.
4. Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs or panko bread crumbs on top of macaroni to cover it evenly.
5. Bake at 175°C (350°F) until firm (approx. 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie.

Notes, tips, and variations

• Macaroni pie can be enhanced further by adding ingredients such as tomato, chopped herbs, minced beef or roasted onions. Also try using a few varieties of cheese together.
• Use your imagination.
• Usually best when the surface has browned to an even colour.
• Some people sprinkle breadcrumbs on the surface prior to baking.