Macaroni Pie
Macaroni pie is a side dish that goes well with stewed chicken, callaloo or any stewed peas like pigeon peas or lentils. It can also be enjoyed on its own. It has versions derived from Caribbean, Early American and Scottish origins.
- Time
- 45 minutes
- Servings
- 4
Ingredients
- 1 package (225 grams / 8 oz) dried macaroni pasta
- 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
- 1 pat of unsalted butter, melted
- Breadcrumbs
Method
- Boil macaroni in salted water until tender; drain.
- Beat eggs until fluffy.
- Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard, and butter.
- Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs evenly on top.
- Bake at 175°C (350°F) until firm (about 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie.
Notes
- 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.
- Usually best when the surface has browned to an even colour.
Categories
- Trinidadian and Tobagonian recipes
- Recipes using pasta and noodles
- Recipes using cheese
- Baked recipes
- Side dish recipes
- Kid-friendly recipes
- Recipes for macaroni and cheese
- Caribbean recipes
- Recipes using egg
- Recipes using butter
- Recipes using bread crumb
- Recipes using carrot
- Recipes using evaporated milk
- Recipes using yellow mustard